Bourbon Turkey

Name: Bourbon Turkey
Yield: 8 to 10 portions
Ingredients: 1 turkey or capon (10 pounds), cut up (see Step 1); 1 cup dry red wine; 1 turkey or capon (10 pounds), cut up (see Step 1); ⅓ cup soy sauce; 3 tablespoons vegetable oil; ½ cup bourbon; ½ cup dry sherry; 1 tablespoon minced fresh ginger; Freshly ground black pepper, to taste; 2 tablespoons sugar; 5 whole star anise; ⅔ cup ketchup; ¼ cup (packed) brown sugar; 1½ cups bourbon; ⅔ cup honey

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In this unconventional dish, a mounded platter of glazed mahogany turkey pieces offers the flavors of the Far East in the marinade and of the American South in the glaze.

Ingredients

1 turkey or capon (10 pounds), cut up (see Step 1)

Main course

Method

Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.
Stir all the marinade ingredients togeth