Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 64

Skillet-Roasted

Turkey with

Bourbon-Orange

Glaze
MAKES 10 TO 12 SERVINGS

The spicy bourbon glaze enhances
the fl avor of the roast turkey and also
helps brown the skin.

TURKEY

1 (12- to 14-pound) turkey,
thawed and giblets removed
½ cup unsalted butter, softened
1 tablespoon orange zest
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 head garlic, halved crosswise
½ orange
6 small yellow onions, halved

GLAZE

1 cup honey
¼ cup bourbon
2 tablespoons unsalted butter
1 teaspoon orange zest
2 cloves garlic, grated
½ teaspoon kosher salt
¼ teaspoon crushed red pepper

Garnish: quartered oranges, fresh
sage, fresh rosemary

1. Preheat oven to 350°. Place oven
   rack in lower third of oven.


2. For turkey: Place turkey, breast
   side up, in a 15-inch cast-iron
   skillet; pat dry with paper towels.


3. In a small bowl, stir together
   butter, zest, salt, and pepper.
   Spread butter mixture over outside
   of turkey. Stuff cavity with garlic
   halves and orange half. Tie legs
   with kitchen twine. Place onions
   around turkey in skillet.


4. Bake for 1 hour and 30 minutes.


5. For glaze: In a small saucepan,
   heat honey, bourbon, butter,
   zest, garlic, salt, and red pepper
   over medium-high heat. Cook for
   5 minutes, stirring occasionally.
   Remove from heat.
   6. Continue baking turkey, basting
   with glaze every 15 minutes, until
   a meat thermometer registers 165°,
   about 1 hour more, covering with
   foil to prevent excess browning,
   if necessary. Let stand for at least
   20 minutes before serving. Serve
   remaining glaze with turkey.
   Garnish with oranges, sage,
   and rosemary, if desired.

Roasted Cauliflower

with Smoked

Paprika Butter

MAKES 6 TO 8 SERVINGS

Paprika adds smoky fl avor to this

simple skillet-roasted side.

1 head cauliflower,

cut into large florets

2 tablespoons chopped

fresh thyme

2 teaspoons kosher salt

1⁄3 cup unsalted butter, melted

1½ teaspoons smoked paprika

Garnish: ground black pepper,

chopped fresh thyme

1. Preheat oven to 425°.


2. In a 12-inch cast-iron skillet,
   stir together cauliflower, thyme,
   and salt.


3. In a small bowl, stir together
   melted butter and paprika; let
   stand for 3 minutes. Drizzle butter
   mixture over cauliflower mixture,
   stirring to coat.


4. Bake until tender, about
   25 minutes. Increase oven to broil.
   Bake until browned, 6 to 8 minutes
   more. Garnish with pepper and
   thyme, if desired.