The big moment has come! It’s Whiskey Glazed Turkey Breast. That’s Turkey and whiskey, what could not be good about it?
Here is the cast of characters: Turkey breast, whiskey, honey, orange juice, orange zest, turkey stock, and my friend, real butter.
Once it begins to bubble, you add the turkey meat, breast side down. Resist the temptation to move it as it browns. You want to get some nice color on there and you don’t want the skin to tear. Moving it too soon will tear the skin. Once things are nice and brown you can rotate it a bit to get the outer areas.
I highly recommend keeping the skin on your bird. Turkey feathers are quite easy to pluck as long as you do just a few at a time so the skin doesn’t tear. It is better to leave the skin on after you’ve harvested one, since attempting to remove it while the feathers are still on can result in a feathery mess. Nevertheless, if you don’t have skin on your turkey breast, simply layer it with bacon or lard before cooking. Most importantly, it is essential that you brine the breast meat before cooking it. I have a friend that uses a brine of simple filtered water from the sea, which has ample salt, then after 24 hours, switches to a bath of unsalted purified water. Or if you’re not feeling quite as adventurous, you can also use my homemade brine recipe.
Now you are going to deglaze the pan with your stock and scrape up the brown bits with a wooden spoon. Once you’ve done that, turn off the heat and put the turkey in the oven covered in foil and let it cook for 10 minutes.