Thanksgiving Roasted Turkey with Bourbon-Butter Glaze Recipe

Ingredients
1/2  cup butter, softened
1/4  cup packed brown sugar
2  tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed
1  teaspoon finely shredded lemon peel
1  14- to 16-pound turkey
1/4  cup bourbon
   Salt
   Pepper
   Fresh herbs (optional)
   Kumquats (optional)

Directions
For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl. 
Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin from breast meat, being careful not to tear skin or pierce meat. Spread about half of the glaze over the breast meat under the skin. 
Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey. Season turkey with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the band of skin that crosses the tail. If there isn't a band, tie drumsticks to tail. Twist wing tips under back. 
Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until thermometer registers 180 degrees F. After 3 hours, cut the skin or string between drumsticks. Remove foil the last 30 minutes of roasting to let bird brown. Turkey is done when drumsticks move very easily in their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely with foil. Let stand 15 to 20 minutes before carving. If desired, garnish platter with fresh herbs and kumquats.  

Honey Dijon Ham
 

1 smoked ham, rump or shank portion
2/3 cup honey
1/3 cup Dijon-style mustard
1/4 teaspoon ground cloves

Heat oven to 325 degrees F. Place ham in large shallow roasting pan. Bake until meat thermometer inserted in thickest part registers 125 degrees F., about 1 1/4 hours. Remove from oven, trim off rind, leaving very thin layer all around. Score ham by cutting diamond shapes 1/4-inch deep into ham. Combine honey, mustard and cloves in a small bowl. Spoon honey mixture over ham, and into diamond cuts. Continue baking about 30 minutes, or until meat thermometer registers 140 degrees F. Serve with additional warm glaze, if desired.