Maine dish, Photography

Spicy turkey breast in beer sauce

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Spicy turkey breast in beer sauce

Christmas is almost here. I am not gone count the days because I am sure you already are doing that. This recipe was adapted after a recipe I found on the internet. When you send your husband to buy meat and he comes back with a turkey it is a problem, for me. I browsed for some turkey recipes on the web and I found one that I liked the way it looked but I discovered I was missing some ingredients, so I improvised.

In the end I love it so it will be on my Christmas table. With mash potatoes and some pickles or salad will be a healthy alternative to our traditional Christmas recipe.

I am not happy with the photos because light was bad. It was snowing outside and the interior light is not good for photos. But, I love the recipe and I want to share it with you. I will make it again and make better photos.

Ingredients:

  • 1 kg turkey breast
  • Salt
  • Pepper
  • Red Chili Peppers
  • 50 g butter
  • Thyme
  • Rosemary
  • 2 tablespoons olive oil
  • 5-6 garlic cloves cut in small slices
  • 1 teaspoon honey
  • 100 ml beer
  • 50g bacon
  • 1 orange

Directions:

Clean the turkey breast. In a bowl, mix the condiments with the garlic, olive oil and honey. Brush a roasting pan with butter. Take the condiments mix and brush the turkey all over and then put it in the pan. Add the bacon on top and on the side. Brush the bacon with the condiments mix too. When you are done add the beer. In the beer add the slices of the orange.

Cover with aluminum foil and bake the turkey in the oven at medium for 1 hour. From time to time, use a spoon and add the beer sauce all over the turkey.

Take the foil out and leave it in the oven for another 20 – 30 minutes or until is done. Depending on the size of the breast the baking time varies.

Enjoy!

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Spicy turkey breast in beer sauce
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42 thoughts on “Spicy turkey breast in beer sauce”

  1. The flavor profile looks really scrumptious, but I’m a bit confused about the “breast turkey.” I’m sure you mean “turkey breast,” but is it a skin-on, bone-in breast, or one of those turkey breast that’s all meat, kinda looks like a pork tenderloin, but not long and lots fatter? I’m thinking the latter, becausea bone-in skin-on turkey breast takes a lot more prep and certainly won’t cook in an hour!

  2. I’ll be doing a roast turkey this Christmas. Since I buy a frozen one (great price) it’s all thawed at one time and then I prepare the light and dark meat in different ways. Still haven’t decided on this year’s assortment but your beer brine/marinade sounds tasty.

  3. Great recipe. I often find trying to cook a whole turkey quite stressful as you have to really ensure its cooked through but not dry. This recipe means less risk of getting it wrong and more time to spend on other elements of the meal. And turkey isn’t just for Christmas.

  4. Wow! This looks delicious. I have mastered the art of cooking a turkey but I’m always keen to try something new.

  5. I’m a little late getting to this post and winter is nearly over now, but Pissy likes turkey any time of the year so I have to try this. Wow! This looks so yummy! I gotta try the brussel sprout recipe. I’m the acquired taste that adores brussel sprouts. Give me anything green!

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