If you’re tired of the conventional Thanksgiving turkey dish, “The Chew” co-host chef Michael Symon has created a recipe that is bound to impress your holiday guests. Create a new tradition this year by trying the unique bourbon-infused turkey, which will have family and friends asking for seconds.
Knob Creek Single Barrel Reserve Bourbon Glaze:
1. Combine all ingredients in a heavy bottomed sauce pot, place over medium high heat and bring to a gentle boil.
2. Reduce the heat to medium low and reduce boil, stirring occasionally for about 1 hour, or until thickened.
3. Remove from heat and take out the whole habanero and set aside.
Knob Creek Single Barrel Reserve Bourbon Glazed Turkey:
Recipe Serves 6
1. Season the turkey with kosher salt and freshly ground black pepper.
2. Place turkey breasts in a gallon-sized bag and drizzle with olive oil, ensuring to coat all of the meat.
3. Add garlic cloves, thyme, lemon zest and paprika.
4. Seal the bag and rub in the herbs and spices evenly.
5. Refrigerate overnight.
6. The next day, remove turkey from the marinade and let the chill come off it, about 30 minutes.
7. Preheat your grill to medium high heat, adding charcoal to only one side.
8. When the grill is hot, place turkey breasts on the side with no coals, skin side up and close the lid.
9. After about 45 minutes, add a small handful of charcoal to keep the grill hot and brush the turkey with the glaze.
10. Put lid back down and cook for another 45 minutes, brushing once or twice.
11. Check the turkey by putting a thermometer through the thickest part of the breast. It should read 165 degrees. (Note: Total cooking time should be 1 1/2 – 2 hours.)
12. Brush the turkey with the Knob Creek® Single Barrel Reserve Bourbon glaze once more before removing it to a platter.
13. Tent the turkey with foil and let it rest at least 10 minutes before slicing.