Spatchcocked Apple Cider Bourbon Turkey with Honey Butter Glaze brings tender, juicy, aromatic herbs together with a bourbon-cider spiked brine that is totally irresistible. The brine, coupled with spatchcocking, yields a turkey that is moist, and perfectly roasted, and then it's topped with a honey butter glaze.
For the brine: In a large stockpot combine hot water, heated apple cider, soy sauce, kosher salt, bourbon, and honey.
For the brine: In a large stockpot combine hot water, heated apple cider, soy sauce, kosher salt, bourbon, and honey.
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For the brine: Add kosher salt, brown sugar, black peppercorn, whole cloves, chicken base, onion, and rosemary sprigs.
For the brine: Add kosher salt, brown sugar, black peppercorn, whole cloves, chicken base, onion, and rosemary sprigs.
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Stir ingredients until salt & sugars have dissolved. Next add the turkey (before adding be sure to rinse with cold water inside & out remove the giblets/gravy packet.)
Stir in ice to help cool down the brine. Add the turkey to the brine and refrigerate it overnight
Stir ingredients until salt & sugars have dissolved. Next add the turkey (before adding be sure to rinse with cold water inside & out remove the giblets/gravy packet.)Stir in ice to help cool down the brine. Add the turkey to the brine and refrigerate it overnight
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To Spatchcock (split) the Turkey: Cut the turkey open along the backbone. Cut on both sides of the backbone, through the ribs, & then remove the backbone. Split the breastbone to spread the turkey out so it is flat.
To Spatchcock (split) the Turkey: Cut the turkey open along the backbone. Cut on both sides of the backbone, through the ribs, & then remove the backbone. Split the breastbone to spread the turkey out so it is flat.
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Prepare the Glaze: melt butter and stir in honey until well combined. Place turkey in a large roasting pan and brush glaze on the top and bottom of turkey.
Prepare the Glaze: melt butter and stir in honey until well combined. Place turkey in a large roasting pan and brush glaze on the top and bottom of turkey.
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Generously season it all with the Traeger pork & poultry rub, then follow with sea salt flakes and pepper.
Generously season it all with the Traeger pork & poultry rub, then follow with sea salt flakes and pepper.
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Preheat to 350°F and roast the turkey until the thickest part of the breast reaches an internal temperature of 165°F. *This varies by size, but usually takes us 2-3 hours. Glaze the turkey with remaining honey butter once every hour while it roasts.
Preheat to 350°F and roast the turkey until the thickest part of the breast reaches an internal temperature of 165°F. *This varies by size, but usually takes us 2-3 hours. Glaze the turkey with remaining honey butter once every hour while it roasts.
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*If you want to make a delicious gravy for this turkey, strain ½ cup of turkey drippings and heat in a skillet over medium/low heat. Gradually add ½ cup of flour while constantly whisking.
*If you want to make a delicious gravy for this turkey, strain ½ cup of turkey drippings and heat in a skillet over medium/low heat. Gradually add ½ cup of flour while constantly whisking.
I'm so excited to share my Mom's Spanakopita (σπανακόπιτα) recipe, it's a very big deal. This is a perfected version of the classic cheesy, flaky Spanakopita (Greek Spinach and Feta Pie). It has a crispy, buttery, Phyllo dough crust and a delectable spinach and cheese filling.