Rum Glazed Turkey (Danny Boome) Recipe

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Rum Glazed Turkey (Danny Boome)
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  1. Preheat oven to 375 degrees F.
  2. In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
  3. Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
  4. In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
  5. Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
  6. Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
  7. While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
  8. Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1519.58 Kcal (6362 kJ)
Calories from fat 741.83 Kcal
% Daily Value*
Total Fat 82.43g 127%
Cholesterol 465.36mg 155%
Sodium 1770.02mg 74%
Potassium 1132.27mg 24%
Total Carbs 143.26g 48%
Sugars 73.09g 292%
Dietary Fiber 9.67g 39%
Protein 57.79g 116%
Vitamin C 5.8mg 10%
Vitamin A 2.7mg 90%
Iron 8.8mg 49%
Calcium 139.8mg 14%
Amount Per 100 g
Calories 226.62 Kcal (949 kJ)
Calories from fat 110.63 Kcal
% Daily Value*
Total Fat 12.29g 127%
Cholesterol 69.4mg 155%
Sodium 263.96mg 74%
Potassium 168.86mg 24%
Total Carbs 21.36g 48%
Sugars 10.9g 292%
Dietary Fiber 1.44g 39%
Protein 8.62g 116%
Vitamin C 0.9mg 10%
Vitamin A 0.4mg 90%
Iron 1.3mg 49%
Calcium 20.8mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.5
  • 41

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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