Glaze for the Turkey

I made a turkey breast for shabbos machvis.
Here's the method:

• Buy an Empire frozen turkey breast (5.5-6lbs) and defrost in the fridge for 48 hours.
• Preheat oven to 385.
  
• Remove the skin and any other nastiness from the turkey breast.
• Cover the exterior of the bird with margarine and then sprinkle with salt and fresh cracked pepper.
• Stick in the oven for forty five minues.
• DON'T PEEK! 45 minutes won't cook the whole thing.
• Make the glaze: mix 1/4 cup of molasses; 3 tablespoons of mustard; and a shot of bourbon.
• After the breast has been in the over for 45 minutes, remove from oven, close the oven door (keeping the oven hot) and paint the bird with the glaze.
• Return to the oven. Repaint every 15 minutes until the turkey has cooked for over an hour and a half or until a thermometer indicates that the interior of the turkey breast is 170°F.
• Remove from the oven, gently cover with foil and let cool for at least two hours before slicing.
• Serve with carmelized onions, and a variety of mustards.