Skip to main content

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.

  • Duration
  • Cook Time
  • Prep Time
  • 13-16 ServingsServings


  • 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)