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1
Preheat oven to 375 degrees F.
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2
In a small mixing bowl combine all ingredients
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3
Thoroughly rinse and dry the turkey well.
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4
Tuck the wings underneath the body and place the turkey in a roasting pan.
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5
Rub the butter mixture all over the turkey.
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6
Stuff, if desired.
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7
Roast for 18 minutes per pound (including stuffing weight, if using).
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8
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear.
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9
Remove from the oven and loosely tent with foil.
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10
Let rest for 20 minutes before carving.
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11
Melt the butter in a skillet over medium heat.
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12
When the butter just begins to bubble, stir in the pecan halves.
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13
Let the pecan halves gently fry in the butter until they take on a lightly toasted color.
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14
Then add the sugar, molasses and honey and stir until the sugar melts.
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15
Pour in the bourbon, raise the heat and bring to a boil.
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16
Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.
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17
Let the glaze cool slightly and then pour it over the roasted turkey.
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18
Serve any extra glaze in the side at the table.
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19
1 cup salt
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20
1/4 cup black pepper
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21
1/4 cup garlic powder
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22
Mix ingredients together and store in an airtight container for up to 6 months.
