I actually learned about glazing turkey with rum from a catamaran captain while island hopping in the Caribbean! I added a few more of my favorite things (garlic, spices & brown sugar) to come up with this tasty glazed bird.
[ingredients]
- Let turkey sit at room temperature 30 minutes. Preheat oven to 425º F.
- 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, about 30 minutes. Reduce heat to 350º F.
- Meanwhile, in a small saucepan, bring brown sugar, rum, crushed garlic and about 1 tablespoon of freshly 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 125º F (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 165º F, 30 – 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. Enjoy!