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Chef Michael Symon Shares Bourbon-Infused Thanksgiving Turkey Recipe

Nicole Barylski

Create a new tradition this year with Chef Michael Symon's Knob Creek Single Barrel Reserve Bourbon Glazed Turkey. (Courtesy Photo)

If you're tired of the conventional Thanksgiving turkey dish, "The Chew" co-host chef Michael Symon has created a recipe that is bound to impress your holiday guests. Create a new tradition this year by trying the unique bourbon-infused turkey, which will have family and friends asking for seconds.

Knob Creek Single Barrel Reserve Bourbon Glaze:

 • 4 Cups Fresh Squeezed Orange Juice
 • 1/2 Cup Fresh Squeezed Lime Juice
 • 1 Cup Knob Creek Single Barrel Reserve Bourbon
 • 1 Habanero Pepper
 • 1 Cup Brown Sugar

1. Combine all ingredients in a heavy bottomed sauce pot, place over medium high heat and bring to a gentle boil.
2. Reduce the heat to medium low and reduce boil, stirring occasionally for about 1 hour, or until thickened.
3. Remove from heat and take out the whole habanero and set aside.

Knob Creek Single Barrel Reserve Bourbon Glazed Turkey:

Recipe Serves 6

 • 1 Bone-In Whole Turkey Breast (about 6-7 lbs.)
 • Kosher Salt
 • Freshly Ground Black Pepper
 • 3 Cloves Garlic
 • 1 Small Bundle of Fresh Thyme
 • Zest of 1 Lemon
 • 1 Teaspoon Paprika
 • 1/2 Cup Olive Oil


1. Season the turkey with kosher salt and freshly ground black pepper.
2. Place turkey breasts in a gallon-sized bag and drizzle with olive oil, ensuring to coat all of the meat.
3. Add garlic cloves, thyme, lemon zest and paprika.
4. Seal the bag and rub in the herbs and spices evenly.
5. Refrigerate overnight.
6. The next day, remove turkey from the marinade and let the chill come off it, about 30 minutes.
7. Preheat your grill to medium high heat, adding charcoal to only one side.
8. When the grill is hot, place turkey breasts on the side with no coals, skin side up and close the lid.
9. After about 45 minutes, add a small handful of charcoal to keep the grill hot and brush the turkey with the glaze.
10. Put lid back down and cook for another 45 minutes, brushing once or twice.
11. Check the turkey by putting a thermometer through the thickest part of the breast. It should read 165 degrees. (Note: Total cooking time should be 1 1/2 - 2 hours.)
12. Brush the turkey with the Knob Creek® Single Barrel Reserve Bourbon glaze once more before removing it to a platter.
13. Tent the turkey with foil and let it rest at least 10 minutes before slicing.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

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