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Honey Rum Glazed Turkey

Honey Rum Glazed Turkey

Honey Rum Glazed Turkey

   

Ingredient:
1 - 12 to 15 pound turkey
2 tablespoons butter
1 large Granny Smith apple
8 whole cloves
3 tablespoons Tortuga Dark Rum
6 cloves garlic, peeled & crushed
1 medium onion, quartered
1 tablespoon Garlic Mrs. Dash
1 teaspoon Kosher salt
1 tablespoon plus 1 teaspoon garlic pepper

Glaze:
1/2 cup Tortuga Dark Rum
1/2 cup butter
1/2 cup honey
2 tablespoons orange juice
2 teaspoons grated orange zest
1 teaspoon Grace Jamaican All Purpose Seasoning
1 tablespoon garlic pepper

Directions:
Preheat oven to 450 degrees. Core & quarter apple & place 2 cloves in each quarter. Place on small dish & sprinkle apple slices with rum & set aside.

Make Glaze:
In small saucepan, melt butter over medium heat - do not allow to brown. When melted, add rum, honey, orange zest & orange juice & 1 teaspoon All Purpose seasoning, stirring well. Heat just until mixture begins to bubble & remove from heat. Cool slightly while preparing turkey. Remove giblets from turkey cavities & rinse turkey in cold water. Pat dry with paper towel. Place turkey in oven roasting pan. Rub the 2 tablespoons of butter into skin over turkey breast & thighs. Sprinkle the body cavity with the salt, Mrs. Dash & 1 teaspoon garlic pepper. Insert rum-soaked apple pieces, garlic & onion. Seal cavity with piece of aluminum foil shaped to fit or secure with skewers. Spoon half of glaze evenly over turkey, coating breast, wings, legs & thighs well. Use baster to reach all surface skin areas, tucks & all. Sprinkle remaining 2 teaspoons All purpose seasoning & 1 tablespoon garlic pepper evenly over skin. Cover with a tent of aluminum foil. Place turkey in very hot oven (450 degrees) for 30 minutes. Reduce heat to 350 and roast for 2 hours, or according to directions for weight of bird, basting with remaining glaze two or three times. Remove aluminum foil during last 30 minutes to brown skin. Remove turkey from oven & allow to cool, covered loosely with foil, for 20 minutes before carving. Pour off remaining juices & glaze from pan into 1 quart measuring cup. You can use the drippings & juices to make gravy or skim off fat as it rises to the surface & serve this delicious sauce as is.