Sorghum Glazed Turkey


1 bone-in turkey breast (5-7 lbs), thawed if frozen*

2 tbsp butter
1 tbsp sage
1 tbsp thyme
1 tsp fresh pepper
2 cloves garlic, minced
1 bottle bourbon barrel ale

2 tbsp butter
3 tbsp apple cider vinegar
½ cup sorghum

*The turkey breast we purchased was pre-injected with a salt solution, as many frozen turkeys are. If you are able to get a natural turkey or fresh turkey, brining can help ensure juiciness and flavor. To brine, stir ½ cup kosher salt and ½ cup sorghum into 2 quarts of water. Place the turkey and the brine in a large pot or turkey brining bag. Refrigerate overnight, for 12-14 hours.


Heat the oven to 375 degrees. Dry the turkey breast thoroughly with paper towels. In a small bowl, combine the butter with the herbs and garlic. Rub this mixture underneath the skin of the turkey and over the top as well. Place on a roasting rack set in a baking pan and pour 1 cup of beer into the bottom. Bake in the oven for 1 1/2 hours.

To make the glaze, combine the butter with the vinegar, sorghum, and any remaining beer in a small saucepan. Simmer to thicken, about 10 minutes. Brush this glaze over the turkey once it has baked for 1-1 ½ hours or about 145 degrees. Continue to glaze occasionally and roast the turkey until it is a shiny golden brown and a thermometer inserted in the thickest part of the breast reads 165 degrees. Remove from the oven, tent with foil, and carve when cool enough to handle. Serve with pan juices drizzled over top.
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