Bourbon and Molasses Glazed Turkey Breast

Turkey – it’s not just for Thanksgiving anymore.

Turkey is a great, versatile protein and the biggest bonus is that one turkey breast makes enough for a Double Duty Dinner.

That means, one night you make Bourbon Molasses Glazed Turkey Breast with only five ingredients and about five minutes of prep AND THEN you have turkey to make enchiladas or chili or a fabulous Turkey Florentine Bake later in the week. Don’t worry that recipe’s coming next.

I hear from a lot of people, and by people, I mean men, that they “won’t” eat leftovers. Spoken like someone who’s not  making dinner every night.

If you want your family to eat leftovers without complaining (not that they do that, your family is full of angels, I’m talking about those other families) all you need to do is serve something so different than it was originally that they don’t know and/or care.

Doubling up on your main protein or making large batches of sides to use during the week, can save you oodles of time and irritation during the week.

Wouldn’t you rather have a glass of wine while you’re traipsing around the kitchen feeling awesome than applying wine to self medicate so you don’t kill your kids/husband/mail man/ lady who almost looked at you in line at the grocery store?

Oops, just me?

Bourbon and Molasses Glazed Turkey Breast

Chef Shelley

If the turkey breast has a pop-up timer, just leave it in. Don’t use it for a timer though, it is too inaccurate.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 8 -10

Ingredients

  

• 1 bone-in turkey breast approximately 6 pounds, giblets and neck discarded, patted dry with paper towels
• 1 tablespoon salt unless it’s enhanced/injected/brined – check the label for “solution”
• ¼ cup orange juice concentrate 2 ounces
• ¼ cup bourbon
• 2 tablespoons molasses

Instructions

 

• Preheat oven to 425 degrees.
• If turkey breast is natural, generously salt and pepper. If it’s self-basting or has a salt solution (check the label) skip the salt and just pepper it.
• Mix concentrate, bourbon and molasses and spread all over turkey. Separate skin carefully from the top of the breast and spread under skin if you can.
• Place turkey on a V rack in a roasting pan. Insert remote thermometer if using.
• Roast turkey for 30 minutes then reduce oven temperature to 325. Continue to cook until turkey registers 160 degrees on a thermometer, about 1 hour.
• Remove from oven and let rest for 15 minutes or so before carving.

Notes

If you want to make the leftover concentrate into juice instead of freezing it to use later here are the ratios after you use ¼ cup for the turkey:
12 ounce can add 3 ¾ cup water
6 ounce can add 12 ounces (2 cans or 1 ½ cups) water
36 ounce can add 102 ounces water (12 ¾ cup) water