Thursday, November 22, 2012

Thanksgiving Part 1: Bourbon and Molasses Turkey Breast

I am so proud, we got up at a reasonable hour of 9:30am and were done cooking by 11! It's much easier with two people though, we were calling Ted my "boy named Sous Chef"! (Keep in mind during that hour and a half no baking was done, we carried unbaked turkey and stuffing in the car VERY CAREFULLY!) I made the cranberry sauce less than a week in advance, the pie last night, and all that was left today was.... Everything else...

Dish 1: Turkey
We made just turkey parts, and did 3x the recipe but could've done just this amount with the crazy amount of food we had! This is supposedly 4 servings!

1 C bourbon whiskey
1/2 C blackstrap molasses
1/4 C brown sugar
1 tbsp salt
1 tsp tobasco
1 2 lb bone in turkey breast (the store was out of those so we just did a turkey roast which is essentially the same thing but no bone!)

(Yes, that is soap in the background, too, no e coli this holiday, people!!)

How to:
Preheat oven to 450
Stir whiskey, molasses, and brown sugar in saucepan until sugar dissolves.
Place over medium heat, bring to a simmer and turn off heat.
Stir in salt and hot pepper sauce and pour into a large bowl.
Place turkey in the marinade for an hour, rotating occasionally.
Transfer to baking pan, and retain marinade for basting.
Bake about 45 minutes or until thermometer reads 160, basting every now and then.

Voila! You have thanksgiving turkey to feed a small army, or your family, whichever you prefer :)

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