Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy

Maple-Bacon Glazed Turkey with Wild Rice & Cornbread Stuffing & Bourbon Gravy
Photo by Scott Phillips

Ingredients

  • ½ cup reserved apple or pear cider from the stuffing
  • One 12- to 13-lb. turkey, preferably fresh, defrosted if frozen
  • 4 to 6 cups homemade or low-salt turkey stock or chicken broth; more if needed
  • 2 Tbs. bourbon; more to taste
  • 6 strips good-quality bacon
  • 2 ripe pears, peeled, cored, and diced
  • 3 Tbs. all-purpose flour
  • + 2 more ingredients
    • ½ cup real maple syrup
    • 1 recipe Wild Rice & Cornbread Stuffing

Remove the neck and giblets from the turkey. Discard the liver (or use it for chopped liver). Simmer the turkey neck, heart, and gizzard in the stock or broth for half an hour to give it a meatier flavor; strain out the giblets before using the stock. Rinse the turkey inside and out and pat it dr...

View full recipe at Fine Cooking

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