Turkey With Bourbon Sauce Recipe
- A lean turkey breast is perfect for a small, intimate dinner party. This bird is dressed up for Christmas in a glaze of orange juice and cranberry sauce, Chicken Grilling Blend and . . . bourbon, of course. A beautiful presentation for a quiet evening.
- Cook Time: 50 Minutes
- Yield: 3
Ingredients
- 5 tsp Chicken Grilling Blend
- 1/2 cup water
- 1/4 cup bourbon
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves
- 1/4 cup fresh rosemary leaves
- 16 oz can whole-berry cranberry sauce
- 2 lb lean boneless turkey breast or turkey London broil
- 6 oz can frozen orange juice concentrate, thawed
Directions
- Put everything but the turkey and cranberries in a food processor.
- Whiz until the garlic and rosemary are chopped.
- Pour into a big zippered bag, setting aside 1/4 cup of the marinade to use as a baste.
- Add the turkey to the bag; seal and refrigerate for a couple hours (or overnight for more flavor).
- Fire up the grill, preferably charcoal, to medium.
- When the grill rack is hot, put the bird on the grill and put the lid down (with all vents open).
- Grill, turning and basting with the reserved marinade a few times for 30 to 40 minutes total.
- It’s done when the meat is just slightly pink in the center and juices run clear (about 160 degrees on an instant-read thermometer).
- Let rest on a cutting board 10 minutes so the juices can seep back into the meat.
- Thinly slice on the diagonal.
- Pour all remaining marinade and half the can of cranberries into a pan (or use the whole can if you prefer a sweeter sauce).
- Cook over medium heat until hot and thick, stirring occasionally, about 10 minutes.
- Serve with the turkey.
