- How To Cook
1. Make sure your oven is clean and free of debris and spills. A dirty oven will produce smoke at the high temperatures required for this recipe.
2. Place your oven rack at the second to last position. Placing it in the lowest position may risk burning your bird!
3. Preheat oven to 475 degrees.
4. Remove the giblets and neck from the turkey. If there is a plastic truss holding the legs together, remove it. We will not truss the turkey for this recipe.
5. Rinse the turkey inside and out and drain water. Then, pat dry with paper towels.
6. Put about one inch of water or broth in the bottom of your roasting pan. This will make sure that the oven does not produce excessive smoke during this high heat roast. Please don’t skip this step!
7. Place turkey on roasting pan. Make sure you are placing it on a rack, not on the bottom of the pan, which should be full of water or broth to prevent smoking.
8. Rub turkey with avocado oil*, then sprinkle with salt, pepper, thyme and garlic powder.
9. Make aluminum foil covers for each drumstick to prevent burning.
10. Roast for the following, turning the bird 180 degrees about halfway through your cook time. My 14 lb bird took about 1.5 hours.
11. The turkey is done when your instant read thermometer reads 165 degrees Fahrenheit in the thickest part of BOTH the breast and the thigh.
For the glaze:
1. Melt the butter in a small saucepan over medium-high heat.
2. Stir in bourbon and maple syrup.
3. Once glaze comes to a boil, lower heat to low-medium heat and allow to thicken for about 10 minutes.
4. Apply the glaze to the fully cooked turkey and allow to set for 10-15 minutes prior to carving turkey.