Thanksgiving Cranberry Bourbon Relish Recipe

2 C. bourbon
1/2 C. minced shallot
zest of 1 large orange
2 (12 oz.) bags fresh cranberries
2 C. sugar
1 t. fresh grated ginger
2 t. ground black pepper

Combine in a non-reactive saucepan (not aluminum) the bourbon, shallots, ginger and orange zest.
Bring to a boil, lower heat and simmer until it reduces to a syrupy glaze (about 10 minutes).
Add cranberries and sugar,
raise heat and bring to a boil stirring to combine.
Lower heat and cook until cranberries start to burst.
Remove from heat and add pepper.
Cool and refrigerate until needed.

Serves 8 -10

Holiday Turkey with Michigan Maple Glaze and Cranberry Bourbon Relish

1 whole 12-15 lb. fresh turkey
salt and pepper to taste
1 onion
3-4 T. unsalted butter, melted
2 C. chicken stock
1/4 C. maple syrup
cranberry-bourbon relish (recipe follows)

Preheat oven 350°F. Rinse turkey inside and out thoroughly.
Season cavity and the outside with salt and pepper.
Place onion in cavity, close with skewer and tie legs together.
 Place turkey breast-side up on rack in a large roasting pan.
Brush half melted butter over turkey.
Pour 1/2 C. stock into pan.
Roast turkey for 15 minutes per pound or until meat thermometer registers 180°F. in the leg and 170°F. in the breast (about 3 hours).
Baste turkey with pan juices and add 1/2 C. stock to pan every 45 minutes.
Combine remaining butter with syrup and brush over turkey the last half hour of cooking.