Bourbon Turkey

Marinade

1 cup dry red wine

1/2 cup bourbon

1/2 cup dry sherry

1/2 cup soy sauce

3 tablespoons vegetable oil

2 tablespoons sugar

5 whole star anise

1 tablespoon minced fresh ginger

freshly ground black pepper, to taste

Glaze

1 1/4 cups bourbon

2/3 cup honey

2/3 cup ketchup

1/4 cup (packed) brown sugar

Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry.

Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour.

Preheat the oven to 325° F.

Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.

Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them over 30 minutes.)

Increase the oven temperature to 450° F.

Stir the glaze ingredients together in a bowl. Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)

Mound the turkey on a large platter, and serve. This is great hot or at room temperature.
8 to 10 portions