Bourbon and Molasses Glazed Turkey Breast stuffed with Asparagus and Mushrooms
Your going to like this one. Let’s call this a Passover Meal. I know traditionally we use Lamb which you can use along with this dish.
1 3 lb. Kosher Turkey Breast
1 cup Bourbon Whiskey
½ cup Dark Molasses
½ cup Brown Sugar
8 oz fresh Asparagus, woody stems trimmed
1 Carrot, cut lengthwise into sixths
2 Roasted Red Bell Peppers, drained
4 Portobello Mushrooms, thinly sliced
Salt and fresh Ground Black Pepper to taste
Preheat oven to 300 degrees F.
Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.
Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
Boil asparagus and carrot in saucepan of lightly salted water over high heat for 2 minutes; drain, rinse under cold water, drain dry.
Roast the red peppers and carrots until they have caramelized. Thinly slice the peppers..
Arrange the asparagus, carrot, mushroom slices and red pepper in the center of the turkey breast. Roll up and tie with kitchen string. Season with salt and pepper.
Slowly roast the turkey breast until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F, about 2 ½ hours. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing. . Remove strings, slice, and serve with pan juices.
Serve with a fresh salad, a vegetable, baked sweet potatoes and some fresh bread for a complete meal.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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