Maple-Bourbon-Brined Turkey

Steps

• 1

  For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20 minutes. Add remaining 13 cups cold water.
• 2

  Add turkey to brine mixture. If brine does not cover turkey, add more water. Cover and refrigerate 8 to 12 hours, turning once.
• 3

  Heat oven to 325°F. Remove bird from brine, and rinse inside and out with cold water. Discard brine.
• 4

  Place bird, breast side up, on roasting rack inside large rimmed baking sheet or roasting pan, and pat dry with paper towels.
• 5

  Place carrots, onion and orange inside turkey’s cavity. Tuck wings underneath bird, and coat skin liberally with melted butter.
• 6

  Roast turkey 3 hours to 3 hours 45 minutes.
• 7

  Meanwhile, make glaze by combining orange juice, 1/2 cup maple syrup, the mustard and 1/2 teaspoon salt in 1-quart saucepan over medium heat, beating with whisk. Heat to simmering; cook 10 to 13 minutes, stirring occasionally, until thickened and reduced by about one-third. Remove from heat; stir in bourbon. Set aside.
• 8

  In last 30 minutes of roasting, brush turkey with half of the glaze; roast about 15 minutes. Brush turkey with remaining glaze; roast about 15 minutes longer or until skin is deep mahogany, instant-read thermometer inserted into thickest part of thigh reads 165°F, and drumsticks move easily when lifted or twisted. Let turkey rest, loosely covered with foil, 15 minutes before carving.