Turkey Breast is easy and quick!
It’s wonderful for those times where we want to enjoy turkey, but without the whole-bird production: Long roasting, boning, slicing, dealing with leftovers etc.
Boneless turkey breast to the rescue!
The following combination of flavors produce a moist and succulent roast turkey breast. It is easy to slice and easy to serve, and gone at just one seating! This turkey breast serves eight people quite comfortably.
If you would rather not cook with alcohol, unfiltered apple cider will do the trick just as well as beer, in the same proportions (3 cups total): Leave the rest of the recipe as is.
In the unlikely event you have turkey breast leftover, use it in sandwiches or in salad, with a good smear of mustard, small cornichons, lettuce and tomato.
- 2 cans dark stout beer
- 1/4 cup dark molasses
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 sprigs rosemary
- 4 sprigs sage
- 1 tablespoon ground pepper
- 2 teaspoons turmeric
- 1 5-pound boneless turkey breast, tied in string
Preheat the oven to 325 degrees.
Mix all but last ingredients together in a bowl. Place the breast skin side down in a roasting pan just large enough to fit it snugly, and pour the sauce all over it. Bake uncovered 1 1/2 hours. Turn the breast skin side up, and bake 30 more minutes.
Transfer the turkey breast to a cutting board
Let it rest about 10 minutes. Split the whole breast lengthwise, then place each half cut side down on the board, and slice about 1/3 inch thick. Place the slices on a platter.
Meanwhile, transfer the pan to a stove top, on a high flame, and reduce the liquids to about 11/2 cups.
Strain the sauce over the slices, pressing hard on the solids before discarding them. Serve hot