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Bourbon Whiskey Turkey
with Sweet Mustard and Fresh Apple Hash

Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple HashRecipe developed by Chef Frank Setera, CEC, AAC, of the Imperial Golf Club in Naples, Florida.

Recipe Ingredients:

Turkey:
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

Sweet Mustard:
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

Apple Hash:
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

Cooking Directions:

  1. 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.)
  2. Mix bourbon, soy sauce, honey, garlic, ginger and Cranapple juice thoroughly.
  3. 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.
  4. Remove turkey from marinade, drain well and discard marinade.
  5. Place turkey on a rack in a shallow roasting pan, skin side up.
  6. 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.
  7. 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.
  8. For Apple Hash: Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.
  9. 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.