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Sour Mash Whiskey Glazed Whole Roasted Turkey


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Sour Mash Whiskey Glazed Whole Roasted Turkey


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Sour Mash Whiskey Glazed Whole Roasted Turkey

The ultimate entrée for a crowd. It’s got a slightly sweet and edgy kick, and is a juicy, delicious beauty, this bird. This fabulously versatile recipe can be Dressed Down for a weeknight dinner by pouring the same Sour Mash Whiskey-Glaze over turkey or chicken wings and drumsticks. Note: Baste regularly throughout cooking.


  • Prep Time : 5 min
  • Cook Time : 2 hour, 30 min
  • Ready Time : 2 hour, 35 min




  • 1 cup Jack Daniel’s Tennessee Whiskey
  • 1/2 cup soy sauce
  • 1/2 cup red wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup packed light brown sugar
  • One 15-pound whole turkey, rinsed and patted dry
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup (8 tablespoons/1 stick) margarine, softened
  • 4 cups chicken broth, such as Manischewitz All Natural Chicken Broth
  • 2 tablespoons all-purpose flour


1. Preheat the oven to 375°F.
2. Make the glaze: Whisk together the Jack Daniel’s, soy sauce, vinegar, mustard, and brown sugar in a medium bowl; set aside.
3. Place the turkey, breast side up, on a rack in a large roasting pan. Season all over with salt and pepper. Tuck the wings underneath the body and tie the legs together. Spread a thick layer of margarine all over the turkey. Pour the chicken broth into the bottom of the roasting pan.
4. Roast the turkey for 30 minutes. Pour and brush about half the glaze all over the turkey and return it to the oven. Roast for 30 minutes more. Pour and brush the remaining glaze over the turkey and return it to the oven. Roast for another 60 minutes. Check the temperature with a thermometer inserted into the thickest part of the thigh. Continue roasting until the temperature registers 165°F on an instant-read thermometer. Remove the turkey from the roasting pan, and let it rest on a cutting board, loosely tented with foil, for 15 to 20 minutes before carving.
5. While the turkey is resting, prepare the gravy: Pour the accumulated pan juices into a bowl or a fat separator. Let sit for a minute or two to allow the fat to separate and rise to the top. If you are using a bowl, carefully tilt it and skim off the fat from the pan juices with a large spoon, reserving 2 tablespoons and discarding the rest, or use a fat separator.  Set aside the pan juices. Return the 2 tablespoons fat to the roasting pan. Whisk in the flour slowly to prevent lumps from forming. Cook on top of the stove over medium heat, stirring up any browned bits, until the flour is incorporated and the mixture is smooth. Gradually add 2 to 3 cups of the pan juices to the pan, stirring continually.  Cook until the gravy is thickened, about 5 minutes. If you’d like it a little thinner, add up to 1 additional cup of the pan juices. Season with additional pepper, if desired.  Strain the gravy through a fine-mesh sieve.

Pour this glaze on a brisket—go low and slow and braise it at 300°F, 1 hour per pound.

• Sour Mash Whiskey–Glazed Turkey Wings and Drumsticks •
When you’re not expecting fifteen for dinner, pour this glaze on turkey parts.
Halve the glaze recipe above. Place 4 wings and 4 drumsticks in a foil-lined baking dish and pour and brush with half the glaze. Roast at 350°F for 60 minutes. Flip the turkey parts and pour and brush the remaining glaze all over. Bake for 20 to 25 more minutes.

Make It a Meal
For a lighter side, go with Mustard Green Beans (page 106); or to out-and-out party, serve with Sweet Potato Casserole (page 110).

Pair It
Pacifica Oregon P inot Noir
Fruity and light, this pinot noir goes great with turkey. If you prefer a white wine with your bird, go for chardonnay.
Source: JOY of KOSHER: Fast, Fresh Family Recipes (William Morrow/HarperCollins 2013)


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




8 Responses to Sour Mash Whiskey Glazed Whole Roasted Turkey

  1. avatar says: Sarina

    I made this glaze to use on Shabbat it was awesome. I followed all the instructions even rubbing margarine on the chicken. My hubby was in love with the a eye since he was on the fence with the taste of the whiskey. Wow!!!!

  2. Where does the chicken broth come in?

  3. avatar says: Moises S.

    I will try this recipe with a variant, changing the whisky with rum.

  4. avatar says: Beth

    I just made this for a guest Thanksgiving turkey, and it went over well. I wish the instructions had reminded me, though, to baste the turkey every so often. My turkey’s meat didn’t pick up much of the flavor.

    • Ok Beth so sorry and thank you for the reminder — we will amend to include

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