Doc’s Double Rum Turkey recipe is a delicious way to make this year’s Thanksgiving holiday dinner unique & “Really Bad”!
- 16 hr REALLY BAD BRINE: If you choose to.
- 1(12-15) pound whole turkey
- 1 Reynolds Oven Bag
- 1 cup Doc’s Spiced rum
- 1 cup Doc’s Driftwood Smoked BBQ Sauce
- 2 quarts water
- 2 bay leaves
- 1 1/2 teaspoons ground cloves
- 1 1/2 cups sea salt
- 1/2 cup pure maple syrup
- 6 quarts cold water
- 1 tablespoon fresh ground black peppercorns
Doc Method to Turkey Brine:
Place a medium saucepan over medium heat and add 2 quarts water, bay leaves, ground cloves, sea salt, and maple syrup, Doc’s Driftwood Smoked BBQ Sauce.
- Heat for about 5 minutes or until heated through and salt is dissolved.
- Remove from heat and allow to cool.
- Once cooled, whisk in the cold water, 1 cup Doc’s Spiced rum.)
- Place turkey in oven bag.
- Pour the brine into the oven bag with turkey, make sure it’s completely covered by the brine.
- Tie tightly and place in refrigerator (for at least for 12 hours but no more than 24 hours).
- Remove the turkey the next day from the brine and discard the brining liquid.
- Place the turkey on a wire rack over a rimmed baking sheet for at least 30 minutes to drain and dry.
- While the turkey is drying, prepare the injection sauce.
PREPAIR INJECTION REMEDY:
DOC’S INJECTION CONCOCTION:
- 3 tablespoons unsalted butter
- ¼ cup Brown sugar
- 3 tablespoons chicken stock
- 7 ozs Doc’s Driftwood Smoked BBQ Sauce.
- ¼ cup Doc’s Dark rum
(DOC recommends tripling this to be used as prescribed basting instructions below)
Over medium heat melt butter and slowly add brown sugar until consistently melted together and simmering.
- Stirring slowly add 7 ozs Doc’s Driftwood Smoked BBQ Sauce
- Remove from heat.
- (Slowly) add Dark Rum while mixing.
- Uses right away on that “Really Bad” bird.
- Set excess aside for repeated heat & reuse.
PREPAIR THAT BAD BIRD:
Start your oven! Set to 350.
- Loosely fill the body cavity with and neck cavity with Doc’s Sausage Stuffing
- Stitch the neck cavity up and cross its legs.
- Rub the entire bird with olive oil coating its entire skin.
- Dust entire bird with flower. Place the turkey, breast side up, on a rack in the roasting pan.
DOC’S INJECTION METHOD:
Fill an injector with the Rummy sauce and inject it in numerous places in the breast, thighs, and drumstick areas. Don’t make a pincushion out of it, rather pinch the skin and lift keeping the needle between the skin and meat. Move along slowly shooting a little of the glaze as you go.
Lightly baste all turkey skin with mixture as well. This will be repeated numerous times while cooking.
- Position an aluminum foil tent over the turkey. (Try to not let it sit on any of the skin.)
- Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
- Baste all over every 30 minutes with Doc’s Injector Sauce and dust with flower again.
- If the drippings evaporate, add more turkey stock to moisten, about 1 to 2 cups at a time.
- Remove aluminum foil after 3 hours.
- Continue basting every 30 minutes dusting with flower between each,
- Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.
- Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.