Wednesday, January 14, 2009

Roasted Turkey with Bourbon Butter Glaze

Roasted Turkey with Bourbon Butter Glaze---WW

1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram,
1 teaspoon finely shredded lemon peel
1 14 to 16 pound turkey
1/4 cup bourbon
fresh herbs, optional
kumquats, optional

For glaze, combine butter, brown sugar, marjoram and lemon peel in a
small mixing bowl. Place turkey, breast side up, on a rack in a
shallow roasting pan. Using your fingers, separate turkey skin from
breast meat, being careful not to tear skin or pierce meat. Spread
about half of the glaze over the breast meat under the skin. Melt
remaining glaze; cool slightly. Stir in bourbon. Brush mixture over
outside of turkey. Season turkey with salt and pepper. Pull neck skin
to back and fasten with a short skewer. Tuck drumsticks under the band
of skin that crosses the tail. If there isn't a band, tie drumsticks
to tail. Twist wing tips under back. Insert a meat thermometer in the
center of an inside thigh muscle. The thermometer bulb should not
touch bone. Cover turkey loosely with foil. Roast in a 325F oven for 3
3/4 to 4 1/4 hours or until thermometer registers 180F. After 3 hours,
cut the skin or string between drumsticks. Remove foil the last 30
minutes of roasting to let bird brown. Turkey is done when drumsticks
move very easily in their sockets and their thickest parts feel soft
when pressed. Remove turkey from oven and cover loosely with foil. Let
stand 15 to 20 minutes before carving. If desired, garnish platter
with fresh herbs and kumquats.

Serves 12 to 15. 11 points per serving.

Nutritional facts per serving
calories: 449, total fat: 24g, saturated fat: 10g, cholesterol: 155mg,
sodium: 243mg, carbohydrate: 5g, fiber: 0g, protein: 46g, vitamin A:
8%, vitamin C: 0%, calcium: 5%, iron: 17%