Bourbon Whiskey Turkey
with Sweet Mustard and Fresh Apple Hash
Recipe developed by Chef Frank Setera, CEC, AAC, of the Imperial Golf Club in Naples, Florida.
1 (5-pound) turkey breast, skin on
1 cup bourbon whiskey
1/2 cup soy sauce
1/2 cup honey
1 tablespoon chopped fresh garlic
1 1/2 teaspoons peeled and grated fresh ginger
1 cup Cranapple juice
3 egg yolks
1/2 cup cider vinegar
1/2 teaspoon salt
1/2 cup light brown sugar
1/4 cup Coleman's dry mustard
3 large Granny Smith apples, cored and finely diced
3/4 cup finely chopped pecans
1/4 cup sun-dried cranberries
1/4 cup bourbon whiskey
1/2 cup maple syrup
- For Turkey: 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. Cover and marinate in refrigerator for 5 to 6 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°F (160°C) oven for about 1 to 1 1/4 hours or until the internal temperature measures 165°F (73.8°C) in the thickest part of the breast.
- For Sweet 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 Apple Hash: Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.
- To Serve: Slice turkey and serve with Sweet Mustard Sauce and Fresh Apple Hash.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 700; Total Fat: 27g; Cholesterol: 250mg; Protein: 66g; Sodium: 460mg.
Recipe and photograph courtesy of the National Turkey Federation.