Bourbon-Braised Turkey Breast: The Best Bourbon-Braised Turkey Breast Recipe from Cook'n

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	Bourbon-Braised Turkey Breast

Serves: 6

Braising is usually reserved for tough cuts. It is the perfect technique for getting meat fibers to relax and infusing a roast with nuanced flavor. It is also helpful for speeding up the cooking of more tender meats. The trick is to use a minimum of liquid, cover the pan tightly, and keep the heat low. There is less shrinkage than in traditional roasting, and the flavor is spectacular.

   1 boneless turkey breast tenderloin, about 4 pounds
   Salt and ground black pepper to taste
   1 tablespoon vegetable oil
   1 onion, halved and sliced
   1 cup bourbon whiskey
   1 (10-ounce) can condensed chicken broth

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Season the turkey with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Place the turkey breast in the pan, skin-side down; cook until well browned, scattering the onion around the turkey halfway through. Turn the turkey, pour the bourbon over the top, and boil for 1 minute. Add the chicken broth, reduce the heat to a simmer, cover, and cook until a thermometer inserted into the center registers 165°F, 40 to 50 minutes. Rest for about 5 minutes, then slice and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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