Can you remember the first time you cooked THE bird? What an awesome, albeit intimidating, task that seemed to be. Whether this is your first Thanksgiving cooking the all important turkey or you're looking to shake up years of tradition, this simple, yet super flavorful spiked recipe is a great way to add unexpected flavor to the menu.
A marinade is a must on poultry, especially when the anticipated cooking time is over two hours. This Grand Marnier glaze will ensure a moist, exquisitely flavored turkey, without requiring a ton of work.
1 (15 lb. ) turkey
1/2 Cup Grand Marnier liqueur
1/2 Cup olive oil
2 tablespoons chives, finely chopped
2 tablespoons fresh lemon juice
Salt & pepper
If turkey is frozen, thaw overnight in refrigerator or in cold water.
Preheat oven to 325F. Remove plastic wrapping on turkey. Remove neck and bag of giblets from body cavities. Rinse turkey, including cavities, thoroughly. Rub salt and pepper inside cavities and on outer skin.
Loosely stuff neck and body cavity with stuffing. Fold neck flap skin under turkey. Pull the wings back and place the tips under the turkey. Tie legs together and place turkey breast side up in large roasting pan.
Whisk together liqueur, oil, chives, lemon juice, and 2 teaspoons salt. Brush mixture over entire surface of turkey. Insert a meat thermometer into thickest part of thigh without touching the bone.
Cook turkey, basting occasionally, for about 4 hours or until the thermometer registers 180F. During last half hour, loosely tent turkey with aluminum foil to prevent skin from becoming too brown. Let turkey stand for 15 minutes and then remove stuffing.
Carve each breast on the bias, pull off the thighs, cut off the wings and arrange on a large platter. Pour the Grand Marnier drippings into a gravy boat and serve.
10 - 20 minutes
4 hours, plus 15 minutes standing time