Roasted Turkey with Fried Pecan-Bourbon Glaze

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Roasted Turkey with Fried Pecan-Bourbon Glaze Roasted Turkey with Fried Pecan-Bourbon Glaze

Servings: 3 to 5 servings
Cook Time: 3 hours 30 min
Difficulty: Easy

Ingredients Add to grocery list

4 tablespoons butter, softened
1 tablespoon Paula Deen’s House Seasoning
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired

2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon





Preheat oven to 375 degrees F.

In a small mixing bowl combine all ingredients

Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.

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Reader Comments:


Paula i sent you the receipe for the shoe box cake Did you ever make it and if you did , what did you think. love to hear from you paula.....

By libby poff on March 22, 2011


this recipe is the BEST!!! I have used it every year, my dad even brags about my turkey!!!!

By Anonymous on February 20, 2010


My husband demands this be served every Thanksgiving.

By Anonymous on November 19, 2009


By Anonymous on November 17, 2009

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