Oh my god Thanksgiving is 2 days away. The funny thing about this is I’ve already tackled 2 (12 pound) birds this month. Which means I’m about up to my eyeballs in turkey. That doesn’t mean I won’t entertain the idea of enjoying some more turkey come Thursday, but it’s not on my craving list.
However, I’ll be honest, if I wasn’t a food writer or a blogger, I’d be sweating bullets with excitement over eating turkey. And if I was to host my own dinner, you better believe I’d be googling recipes up until 3am on Thursday trying to find the best one. Which, I’m sure, is what many of you guys are doing right now! Which is why I’m thrilled to share one of my favorite big-bird recipes, one glazed in a sweet and savory rum sauce!
- 1 (10) pound turkey
- 8 tablespoons unsalted butter, very soft
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons – 1/4 cup Captain Morgan rum
- Liberal dashes of salt and pepper
- About 4 – 6 cups your favorite stuffing (I used this herb-spiced one)
- 1 lemon, halved