Category: New Menu Monday

This is truly a New Menu Monday: Bourbon Maple Turkey just in time for the big T-Day

Looks odd, but really kept the bird moist.

Next to a deep-fried turkey (that someone else cooks) Bourbon Maple Roasted Turkey has to be one of my favorite ways to cook a bird  – in cheesecloth (!) no less.  A recipe I shared in 2021 when I first tried it.

Turkey basics – try to stay with a 12 to 14 lb bird  – two if you’re expecting a houseful. This size will cook quicker, stay moister, and generally taste better than a huge bird.

Second – spatchcock that baby. You’ll be able to use the back for stock and avoid dried-out white meat. This method roasts quicker, avoids the need to brine or inject the bird and lets the white and dark meats finish cooking at the same time.

Here is a great video on how easy it is to spatchcock a turkey, along with a very simple roasting recipe.

On to the Bourbon and Maple Syrup Turkey recipe:

Pictured: Cranberry-Apple Sauce recipe can be found here.

Cranberries are on sale now, so it seemed a good time to re-up this recipe.  You can use sirloin steak, or ribeye or NY strip. Works well on chicken breasts, too.

My love of cranberries has been well documented here. So no wonder this is one of my favorite dinners. The potatoes are very creamy – you can make them more calorie friendly by reducing the amount of butter, you probably won’t miss it with the creamy dressing.