Sunday, February 11, 2007

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.

No comments: