"BBQ" Roasted Turkey BreastWINTER EATS #1:
Turkey isn't just for the holidays (and can often be found on sale after the holidays!) Just make sure to purchase a breast with the least amount of "solution" added. We used a breast with 3% solution of water and sugar but have seen percentages of 18% or more (yikes!) INGREDIENTS: 8-lb. bone-in turkey breast 2 cups barbecue sauce (see recipe below) 3-4 TBSP. Gusto's 10-Year BBQ Rub 1 cup fresh Apple Cider Water APPLE CIDER BBQ SAUCE: 1 small onion, finely diced 3 cloves garlic, minced 1/2 TBSP. butter 1 cup ketchup 1/2 cup fresh apple cider 2 TBSP. apple cider vinegar 2 TBSP. Worcestershire sauce 2 TBSP. brown sugar 1 TBSP. molasses 1 TBSP. prepared yellow mustard 2 tsp. Gusto's 10-Year BBQ rub 1 bay leaf |
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DIRECTIONS:
FOR THE APPLE CIDER BBQ SAUCE*:
In a medium-sized bowl whisk together ketchup, apple cider, apple cider vinegar, Worcestershire sauce, brown sugar, molasses and yellow mustard; set aside. Melt butter in sauce pan and sauté onion and garlic until onion is softened. Add BBQ rub and stir constantly until you can begin to smell the spices "blossom." Add ketchup mixture to the pan and stir well. Bring to slight boil and reduce heat to a low simmer. Simmer for 15-20 minutes, or until the sauce begins to thicken slightly. Allow sauce to cool and pour into a canning-type jar. For best results, make the sauce a day ahead and store tightly sealed in the refrigerator. Remove from refrigerator one hour before using on turkey.
*You will use all of the barbecue sauce while basting the turkey, so double the recipe if you would like to serve sauce on the side. Leftover sauce should be good up to 2 days in refrigerator.
FOR THE TURKEY:
Preheat oven to 450°F. Pat the turkey breast dry. Apply 3-4 TBSP. of Gusto's 10-Year BBQ rub to the outside of the breasts, making sure to cover all parts. Pour about 1/4 cup of the barbecue sauce in a bowl and with your hands, apply a light coating of sauce on top of the rub. Allow breast to sit at room temperature this way for about an hour.
Place breast (breast side up) in a roasting pan and pour 1 cup of apple juice in the bottom of the pan. Roast for 15 minutes at 450°F, uncovered.
Turn oven down to 350°F, apply another thin coat of sauce to the breast with a basting brush, loosely cover entire pan with tinfoil and return turkey to oven. Lightly baste the turkey this way every 15 minutes for 3-4 hours or until the breast reaches 155°F internally. If need be, add a small amount of water to the bottom of the pan to help keep the breast moist and keep it from burning on the bottom. (Feel free to baste with some of the juices at the bottom of the pan during this time, too!) Now, uncover the turkey, turn the oven temperature back up to 450°F, baste again and roast until internal temperature of breast reads 160-165°F. (This will help crisp the breast's skin.)
When the breast reaches the proper temperature, remove from oven and loosely foil the meat for 20 minutes before carving to allow juice to reincorporate.
*IMPORTANT* Pour small amounts of your sauce into a small bowl during basting instead of repeatedly dipping your basting brush straight into the entire jar of sauce. If you do have leftover sauce, you don't want to contaminate it!
FOR THE APPLE CIDER BBQ SAUCE*:
In a medium-sized bowl whisk together ketchup, apple cider, apple cider vinegar, Worcestershire sauce, brown sugar, molasses and yellow mustard; set aside. Melt butter in sauce pan and sauté onion and garlic until onion is softened. Add BBQ rub and stir constantly until you can begin to smell the spices "blossom." Add ketchup mixture to the pan and stir well. Bring to slight boil and reduce heat to a low simmer. Simmer for 15-20 minutes, or until the sauce begins to thicken slightly. Allow sauce to cool and pour into a canning-type jar. For best results, make the sauce a day ahead and store tightly sealed in the refrigerator. Remove from refrigerator one hour before using on turkey.
*You will use all of the barbecue sauce while basting the turkey, so double the recipe if you would like to serve sauce on the side. Leftover sauce should be good up to 2 days in refrigerator.
FOR THE TURKEY:
Preheat oven to 450°F. Pat the turkey breast dry. Apply 3-4 TBSP. of Gusto's 10-Year BBQ rub to the outside of the breasts, making sure to cover all parts. Pour about 1/4 cup of the barbecue sauce in a bowl and with your hands, apply a light coating of sauce on top of the rub. Allow breast to sit at room temperature this way for about an hour.
Place breast (breast side up) in a roasting pan and pour 1 cup of apple juice in the bottom of the pan. Roast for 15 minutes at 450°F, uncovered.
Turn oven down to 350°F, apply another thin coat of sauce to the breast with a basting brush, loosely cover entire pan with tinfoil and return turkey to oven. Lightly baste the turkey this way every 15 minutes for 3-4 hours or until the breast reaches 155°F internally. If need be, add a small amount of water to the bottom of the pan to help keep the breast moist and keep it from burning on the bottom. (Feel free to baste with some of the juices at the bottom of the pan during this time, too!) Now, uncover the turkey, turn the oven temperature back up to 450°F, baste again and roast until internal temperature of breast reads 160-165°F. (This will help crisp the breast's skin.)
When the breast reaches the proper temperature, remove from oven and loosely foil the meat for 20 minutes before carving to allow juice to reincorporate.
*IMPORTANT* Pour small amounts of your sauce into a small bowl during basting instead of repeatedly dipping your basting brush straight into the entire jar of sauce. If you do have leftover sauce, you don't want to contaminate it!
