Step 1: Prep the Turkey

1. Preheat the oven to 325°F (165°C). Position your oven rack in the lower third of the oven.
2. Prepare the turkey: Pat the turkey dry with paper towels to remove any excess moisture. This helps the skin become crispy when roasting.
3. Season the turkey: Rub the entire turkey with olive oil, making sure it’s evenly coated. Sprinkle with salt and pepper. If you’re using fresh thyme, sprinkle it inside the turkey’s cavity and on top of the skin for added flavor.
4. Tuck the wings: Tuck the wings underneath the bird to ensure they cook evenly and don’t burn.
5. Place the turkey in a roasting pan: Set the turkey breast-side up on a rack in a roasting pan. This helps the heat circulate evenly around the turkey, promoting even cooking.

Step 2: Make the Glaze

1. Combine the glaze ingredients: In a saucepan over medium heat, combine the brown sugar, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, melted butter, rosemary, garlic powder, onion powder, smoked paprika, and a pinch of salt.
2. Simmer the glaze: Stir the ingredients together and bring the mixture to a simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly. Don’t let it boil for too long—just enough to bring the flavors together.
3. Remove from heat: Once the glaze has thickened, remove it from the heat and set it aside to cool slightly.

Step 3: Roast the Turkey

1. Roast the turkey: Place the turkey in the preheated oven and roast it for about 2 to 2 ½ hours, basting every 30 minutes with the bourbon glaze. This will give the turkey a lovely caramelized finish.
2. Baste with glaze: Every 30 minutes, use a baster or spoon to pour the glaze over the turkey. This will keep the turkey moist and help build that beautiful, sticky coating. Be sure to cover the entire bird—don’t miss any spots!
3. Check for doneness: After 2 ½ hours, use a meat thermometer to check the internal temperature of the turkey. It should read 165°F (74°C) in the thickest part of the thigh. If it’s not done, continue roasting and check every 15 minutes.

Step 4: Rest the Turkey

1. Rest the turkey: Once the turkey reaches 165°F, remove it from the oven and let it rest for at least 20-30 minutes before carving. This helps the juices redistribute and keeps the meat tender and juicy.
2. Serve: After resting, carve the turkey and drizzle with the remaining bourbon glaze. Serve and enjoy!

Tips for Perfection:

• Don’t skip the basting: Basting every 30 minutes helps keep the turkey juicy and builds a rich, flavorful crust.
• Use a meat thermometer: This is crucial to ensure your turkey is cooked to perfection—no guesswork involved!
• Save extra glaze: If you have extra glaze, serve it on the side as a dipping sauce for the turkey or pour it over mashed potatoes. You won’t regret it!