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Sweet Lorraine's Holiday Turkey with Michigan Maple Glaze & Cranberry Bourbon Relish
1 whole 12-15 lb. fresh turkey
salt and pepper to taste
3-4 T. unsalted butter, melted
2 C. chicken stock
1/4 C. maple syrup
cranberry-bourbon relish (recipe follows)
Preheat oven 350°F. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey breast-side up on rack in a large roasting pan. Brush half melted butter over turkey. Pour 1/2 c. stock into pan.
Roast turkey for 15 minutes per pound or until meat thermometer
registers 180°F. in the leg and 170°F. in the breast (about 3 hours). Baste
turkey with pan juices and add 1/2 C. stock to pan every 45 minutes. Combine
remaining butter with syrup and brush over turkey the last half hour of cooking.
Cranberry Bourbon Relish
2 C. bourbon
1/2 C. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 C. sugar
1 t. fresh grated ginger
2 t. ground black pepper
Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer until it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook until cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate until needed.
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