Moist and Delicious Turkey Breast

My husband is an avid, successful hunter.  It is turkey season and today was his last day to hunt with his tag.  I had a good feeling this morning and sure enough he came home with the biggest turkey so far, weighing in at 23 pounds with beautiful spurs and a nice beard!

Congratulations honey, next year this one will be tough to beat.  Pretty soon my Alana will be out there with him learning the fine art of hunting.  Lucky for her she will have a great teacher who will not only educate her on safe hunting but also to appreciate nature and respect for the animals.

Alana showing off her Daddy's nice Turkey!

Alana and her proud Daddy

Look at those Spurs!!!

Here is a great recipe for the breast and what you will need.

5 - 20lb Fresh or Frozen Turkey Breast
1/4 Cup Butter, melted
12 oz Chicken Broth
1/2 Cup Beer
1 - 2 Tablespoons of Mayonnaise
Salt and Pepper to taste
Garlic Powder

Directions:

Preheat oven to 300

Place turkey in a roasting pan, can be foil or parchment paper lined for easy clean up.
Combine the melted butter, chicken broth and beer and pour over the turkey.
Rub the mayo over the exterior this will yield a nice, crispy outside.
Add salt, pepper and garlic powder.

Bake in the oven uncovered until the internal temperature of the turkey on a instant read thermometer reaches 170, in the last 30 minutes raise the oven temp to 350 to crisp the skin.  Depending on size may cook for 2 - 3 hours.  If skin begins to crisp quickly, tent with foil.  Half way through cooking baste with juices, if more is needed, melt more butter and combine with chicken broth for basting.

Remove from oven and allow to rest for about 20 minutes.

For the gravy:  Add the pan drippings to a sauce pan, add 1 tablespoon of cornstarch or flour to a glass of warm water to dissolve the corn starch.  Taste gravy for seasoning and serve when thickened, if too thin add more cornstarch.

Serve with mashed potatoes and corn,

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