HOLIDAY TURKEY WITH MICHIGAN MAPLE GLAZE & CRANBERRY-BOURBON RELISH
(From Sweet Lorraine's)

Sweet Lorraine's is one of our great sponsors and one of everyone's favorite restaurants. The Detroit Free Press gave them "4 stars" in a recent review. We asked Lorraine if she would share her favorite Thanksgiving turkey recipe with us. She did - and we give her "thanks". For more information call (248) 559-5985.

1 whole 12-15 lb. fresh turkey
salt and pepper to taste
1 onion
3-4 T. unsalted butter, melted
2 c. chicken stock
1/4 c. maple syrup
cranberry-bourbon relish

Preheat oven 350°. Rinse turkey inside and out thoroughly. Season cavity and the outside with salt and pepper. Place onion in cavity, close with skewer and tie legs together. Place turkey, breast-side up, on a rack in a large roasting pan. Brush half of the melted butter over the turkey. Pour 1/2 c. stock into pan. Roast turkey for 15 minutes per pound or til a meat thermometer registers 180° in the leg and 170° in the breast (about 3 hours). Baste turkey with pan juices and add 1/2 c. stock to pan every 45 minutes. Combine remaining butter with syrup and brush over turkey the last half hour of cooking.

CRANBERRY BOURBON RELISH

2 c. bourbon
1/2 c. minced shallot
zest of 1 large orange
2 bags (12 oz. ea.) fresh cranberries
2 c. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest. Bring to a boil, lower heat and simmer til it reduces to a syrupy glaze (about 10 minutes). Add cranberries and sugar, raise heat and bring to a boil stirring to combine. Lower heat and cook til cranberries start to burst. Remove from heat and add pepper. Cool and refrigerate til needed.
(serves 8-10)

Holiday Turkey with maple glaze and cranberry bourbon relish recipe from our November 1998 Menu Minder publication.