Sweet Tea Turkey with Molasses Glaze

By Trace Barnett

My Mawmaw’s tea is so wonderfully sweet it could be used as a sugar substitute. But tea is more than just a refreshment served on the front porch. It has wonderful meat tendering properties while also locking in moisture in the roasting process. Combine that with bourbon, and you’ve got yourself quite the brine, which gives the turkey a delightful caramel color. A sticky, sweet molasses glaze really makes this turkey the star of any holiday table.

INGREDIENTS:

• 1 gallon sweet tea
• 1 gallon water
• 1 cup salt
• 2 onions, quartered
• 4 garlic cloves, halved
• 2 tablespoons mustard seed
• 4 bay leaves
• 2 tablespoons whole peppercorns
• 1 bunch rosemary
• 1 bunch thyme

• 12–18 pound turkey
• Coarse salt
• Ground pepper
• 1 tablespoon granulated garlic
• 1 cup mayonnaise
• 4 tablespoons chopped parsley
• 2 tablespoons chopped rosemary
• 3 onions, quartered
• 2 oranges, quartered
• 1 apple, quartered
• 2 cloves garlic, halved
• 4 stalks celery, halved

• 3 tablespoons butter
• 2 cups brown sugar
• 1 cup molasses
• 1 cup pan drippings, or chicken broth

INSTRUCTIONS:

1. Combine ingredients in a large pot and stir until well combined. (Optional) In a large stock pot over medium-low heat, combine all ingredients for brine and bring to a simmer. Remove from heat. Let cool completely before adding turkey.
2. Prep turkey by removing from packaging and discarding turkey trimmings (or save them to be cooked later).
3. Submerge turkey in brine. If turkey floats, weight down with a heavy plate or platter. Place in refrigerator for 24 hours, turning once.
4. Preheat oven to 350 degrees.
5. Remove turkey from brine. Pat turkey dry and place it in a large roasting pan atop a roasting rack. Spread mayonnaise over entire turkey. Sprinkle liberally with salt, pepper, and granulated garlic. Sprinkle with chopped parsley and rosemary, pressing herbs into place with a small amount of pressure. Fill the turkey cavity with onions, oranges, apple, garlic, and celery.
6. Cover turkey with heavy-duty foil and transfer to oven. Cook for 5 hours, basting hourly by spooning juices from the roasting pan over the turkey.
7. Meanwhile, in a small pot over medium-high heat, melt butter for glaze. Add brown sugar and stir until dissolved. Add molasses and drippings to pot and bring to a boil. Reduce heat to low; simmer for 5–7 minutes. Remove from heat.
8. Uncover turkey for final hour of cooking, and spoon molasses glaze over turkey. Cook uncovered until golden brown in color and juices run clear. Remove from the oven.
9. Place on a large platter and garnish with fresh herbs, cranberries, or walnuts. Spoon additional glaze from pan over turkey. Yum!

How to Carve the Perfect Turkey!

1. Let It Rest: After cooking, allow the turkey to rest for at least 20-30 minutes. This helps the juices redistribute throughout the meat.
2. Gather Tools: Use a sharp carving knife and a large fork for stability.
3. Remove the Legs and Thighs: Cut through the skin between the body and each leg. Pull the leg outward until the joint pops, then slice through the joint to separate the drumstick and thigh.
4. Separate the Thigh from the Drumstick: Locate the joint and slice through to separate. You can either slice the thigh meat or leave it as a whole piece.
5. Remove the Wings: Pull each wing away from the body and cut through the joint.
6. Slice the Breast Meat: Find the breastbone at the top of the turkey and make a deep cut alongside it. Slice downward, following the curve of the ribcage, to remove each breast half. Place the breast on the cutting board and slice it crosswise for even portions.
7. Arrange for Presentation: Place the dark meat (thighs and drumsticks) on one side of the platter, with the slices of breast meat in the center for easy serving.