Beer Roasted Turkey Breast Recipe

Turkey Breast

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. 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 leftovers, use it in sandwiches or in salad, with a good smear of mustard, tiny cornichons, lettuce and tomato.

Phenomenal Flavor Lineup

Dark Stout. Dijon Mustard. Dark Molasses. Olive oil. Sage and Rosemary. Robust enough for a lumberjack. Also, because the stout beer and the molasses are so dark, the gravy you end up is lusciously deep and brown and syrupy. Whatever objection we might have about turkey blandness or dryness will be swept away by this combo. You will want to eat turkey more often! Economical, lean, high protein and good for you! I bet you can even roast a whole turkey, doubling these ingredients, following the method for roasting whole turkey! 

Ingredients

Roasting ingredients

• 1 large red onion, sliced thin
• 6 cloves of garlic, sliced
• 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

• 2 tablespoons tapioca, mixed with a little water to make it smooth.

Instructions