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Roasted Turkey with Fried Pecan-Bourbon Glaze Recipe

Roasted Turkey with Fried Pecan-Bourbon Glaze

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 21-27 of 27

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  • on November 24, 2008

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    "I wanted to try something different this year for

    Thanksgiving. I can't wait to do this, I will eliminate the

    bourbon due to medical reasons, but I don't think this

    will make a difference at all. "

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  • on November 05, 2008

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    Being from the South myself, Paula's cooking reminds me of my grandmothers cooking. I can't wait to try this recipe. It sounds and looks delicious. This is going to be great this Thanksgiving.

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  • on September 17, 2008

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    I have not tried this receipt yet, but I can't wait. A friend sent it to me and I trust her judgement completely. She says it is delicious. The ingredients alone are enough for me to send it to others. I am willing to try it on a large number of dinner guests. It sounds great.

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  • on December 15, 2007

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    This was amazing! The turkey turned out perfect and moist. The bourbon glaze was fantastic and complimented the turkey perfectly.

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  • on December 01, 2007

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    This was the best turkey I had ever ate. It was super moist and turned out perfect. For the reviewer who said the bourbon was too strong, you should have let it simmer a bit longer to kill all of the alcohol.

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  • on December 01, 2007

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    I thought the original recipe was great, and the tip for cooking at 18 min per pound was perfect. However, in cooking for 36 people, all found the bourbon to be very overpowering. I would either cut the bourbon, or omit it completely.

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  • on November 14, 2007

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    So I wnated to make my turkey different this year and i happen to be watching your show. And Wow when I saw that turkey my mouth just watered. I will be making it for my family thins thanksgiving. MMMMMMM I can't wait. And it looks so easy to make that is another thing that i like about this turkey.

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