December 1, 2006
National Turkey Federation
Yield: 15
Establishment: Restaurant, Club Operation, Business and Industry Account
Ethnicity: American
Meal Type: Main Course, Entrée
Preparation Method: Roast
Product Type: Turkey Breast
Turkey
1 10-Pound TURKEY BREAST, skin on
1 Pint bourbon whiskey
1 Cup soy sauce
1 Cup honey
2 Tablespoons chopped fresh garlic
1 Tablespoon peeled and grated fresh ginger
2 Cups cranapple juice
Remove turkey breast from bone with a boning knife. Gently pull breast from bone. Separate breast into two lobes. (Save bones for turkey stock.)
Mix bourbon, soy sauce, honey, garlic, ginger and cranapple juice thoroughly.
Place boneless turkey breast sections in a glass or other non-corrosive container such as a food-grade plastic container.
Pour marinade over turkey breasts. Cover and marinate in refrigerator for 12 hours.
Remove turkey from marinade, drain well and discard marinade. Place turkey on a rack in a shallow roasting pan, skin side up.
Roast in a preheated 325 degree F oven for about 1-1/2 hours or until the internal temperature measures 170 degrees F in the thickest part of the breast.
Sweet Mustard
6 egg yolks
1 Cup cider vinegar
1 Teaspoon salt
1 Cup light brown sugar
1/2 Cup Coleman's dry mustard
Whisk egg yolks, cider vinegar, salt, sugar and dry mustard together in a stainless steel bowl.
Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.
Cool and reserve in refrigerator for service.
Apple Hash
6 Large Granny Smith apples, cored and finely diced
1-1/2 Cups finely chopped pecans
1/2 Cup sundried cranberries
1/2 Cup bourbon whiskey
1 Cup maple syrup
Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.
Service
Slice turkey and serve with Sweet Mustard Sauce and Fresh Apple Hash.
Recipe Source: Recipe developed by Chef Frank Setera, CEC, AAC, of the Imperial Golf Club in Naples, Florida.
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