Rum Glazed Turkey Recipes

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

Steps:

• Preheat oven to 375 degrees F.
• In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
• Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
• In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
• Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
• Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
• While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
• Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.

Steps:

• Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
• Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
• Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
• Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
• Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
• To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.