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!
- 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.
Preheat the oven to 300 degrees.
Mix all roasting ingredients together in a bowl.
Place the turkey breast skin side down in a roasting pan just large enough to fit it snugly, and pour the roasting ingredient mixture all over it. Bake covered 1 1/2 hours. Turn the breast skin side up, and bake uncovered 30 more minutes. Stick a meat thermometer in the center. 160*F will be the ideal temperature. Don’t go beyond this temperature, so it stays nice and tender.
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.
Whisk in the tapioca slurry and cook just a minute or two more, until the sauce is thickened.
Strain the sauce over the slices, pressing hard on the solid. Serve hot