- 1 whole turkey (about 12 pounds), thawed if frozen, rinsed, and patted dry (neck and giblets & liver removed)
- 1 cups brown sugar, divided
- 1 cup dark rum
- 3 cloves fresh garlic, crushed
- Freshly ground Molly’s Mills Idahoan Blend (approximately 1-2 tablespoons)
We actually learned about glazing turkey with rum from a catamaran captain while island hopping in the Caribbean. We added a few more of our favorite things (garlic, spices & brown sugar) to come up with this tasty glazed bird.
Let turkey sit at room temperature 30 minutes. Preheat oven to 425 degrees.
Rub turkey all over with 2-3 tablespoons butter; season liberally with Molly’s Mills Idahoan blend. Place turkey on rack in pan; roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees.
Meanwhile, in a small saucepan, bring brown sugar, rum, crushed garlic and about 1 tablespoon of fresh ground Molly’s Mills to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in remainder of the butter.
When thermometer reads 125 degrees (after about 1 hour), brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes (tent turkey with foil if browning too quickly). Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.