Tender Rum Glazed Turkey
Serving Size / Yield
- 1 (22 lb.) fresh turkey, giblets removed, rinsed
- 1 C. butter, softened, divided
- 2 C. brown sugar, divided
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/2 C. dark rum
- Salt to taste
- Black Pepper to taste
Preheat oven to 375 degrees. Stuff turkey with desired stuffing. Place turkey on a rack placed inside a roasting pan. In a mixing bowl, whisk 8 tablespoons of the salted butter with 1 C. of brown sugar. Rub half under the skin near the turkey breast and the remaining over the top of the whole turkey. Roast the turkey for 3 to 3 1/2 hours, basting often with the buttered rum glaze in the last hour of cooking. Temperature in the leg should read 155 degrees.
Meanwhile, combine the rest of the butter, brown sugar, cinnamon, nutmeg, dark rum, salt and pepper in a small saucepan. Bring to a boil and reduce to a simmer and cook for 10 minutes, stirring often.
Once turkey is cooked, tent with foil and allow to cool. Brush once more with syrup mixture and carve. Serve.