Bourbon Glazed Bone-In Honeysuckle White Young Turkey Breast
Crispy skin and flavorful meat with a bourbon glaze make this Honeysuckle White Young Turkey Breast a holiday standout! Perfect for impressing guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at honeysucklewhite.com.
Cooking tools:
- Instant-read thermometer
- Roasting dish
- Oven
- Stove
- Mixing bowl
- Saucepan
- Whisk
- Spoon
- Paper towel
- Dish
- Cutting board
- Chef's knife
- Kitchen scale
- Measuring spoon
- Measuring cup
- Pastry brush
- Roasting rack
- Tongs
- Serving platter
- Grater
- Kitchen shears
- Plate
- Fork
- Spatula
- Basting spoon
- Zip-top bag
Ingredients
- 1 Honeysuckle White Turkey Breast
- 2 tbsp. Himalayan salt
- 1 tbsp. black peppercorns medium ground, (+ 1 tsp. for vegetables)
- 1 tbsp. paprika
- 1 tsp. sugar
- 1/2 cup of unsalted butter, room temperature
- 1 tbsp. fresh chopped sage
- 1 tbsp. fresh chopped rosemary
- 1 tbsp. fresh chopped thyme
- 1 tbsp. minced garlic
- 1 tsp. orange zest
- 12-15 carrots
- 10-12 shallots
- 2 tbsp. olive oil (+1 tbsp. for vegetables)
- 1 large orange
- 1/2 cup light brown sugar, packed
- 1/2 cup bourbon
- 2 tbsp. soy sauce
- 2 tbsp. unsalted butter, room temperature
- 1 tsp. paprika
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