Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash

Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash


As soon as I make this, a photo will be posted...

They had me at "Bourbon Whiskey" It's not a secret.  I love most things whiskey and bourbon. This is a must try for me!

ingredients

• One 10-pound turkey breast, skin on
• 1 pint bourbon whiskey
• 1 cup soy sauce
• 1 cup honey
• 2 tablespoons chopped fresh garlic
• 1 tablespoon peeled and grated fresh ginger
• 2 cups cranapple juice
• Sweet Mustard:
• 6 egg yolks
• 1 cup cider vinegar
• 1 teaspoon salt
• 1 cup light brown sugar
• 1/2 cup Coleman's dry mustard
• Apple Hash:
• 6 large Granny Smith apples, cored and finely diced
• 1 1/2 cups finely chopped pecans
• 1/2 cup sundried cranberries
• 1/2 cup bourbon whiskey
• 1 cup maple syrup

directions

Remove turkey breast from bone with a boning knife. Gently pull breast from bone. Separate breast into two lobes. (Save bones for turkey stock.)

Mix bourbon, soy sauce, honey, garlic, ginger and cranapple juice thoroughly.

Place boneless turkey breast sections in a glass or other non-corrosive container such as a food-grade plastic container.

Pour marinade over turkey breasts. Cover and marinate in refrigerator for 12 hours.

Remove turkey from marinade, drain well and discard marinade. Place turkey on a rack in a shallow roasting pan, skin side up.

Roast in a preheated 325 degree F oven for about 1-1/2 hours or until the internal temperature measures 170 degrees F in the thickest part of the breast.

Slice turkey and serve with Sweet Mustard Sauce and Fresh Apple Hash.

Sweet Mustard:

Whisk egg yolks, cider vinegar, salt, sugar and dry mustard together in a stainless steel bowl.

Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.

Cool and reserve in refrigerator for service.

Apple Hash:

Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.

nutrition information per serving

700 calories; 27g total fat; 250mg cholesterol; 460mg sodium; 44g carbohydrates; 3g fiber; 66g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Get Cooking: http://www.cooking.com/recipes-and-more/recipes/bourbon-whiskey-turkey-with-sweet-mustard-and-fresh-apple-hash-recipe-11259.aspx#ixzz3K0yt7BPc

Texas “Caviar”

Texas “Caviar”

Black-eyed peas are rich in complex carbs, which play an important role in keeping blood sugar levels steady.

SERVINGS: 4

¼ c olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ tsp salt
1 can (15 oz) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ c roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges

1. WHISK together the oil, vinegar, garlic, and salt in a large bowl. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. COVER and chill for at least 2 hours, or until ready to serve.
3. PREHEAT the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray.
4. BAKE for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.

NUTRITION (per serving) 249 cal, 5 g pro, 24 g carb, 15 g total fat, 2 g sat fat, 4 g fiber, 317 mg sodium

Recipe from Flat Belly Diet Gluten-Free Cookbook from the editors of Prevention, (published by Rodale, which publishes Prevention).