Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash

By Chef Frank Setera, CEC, AAC
Culinary Setting
Meal Type
Main Course, Entrée
1 HR 30 MIN
Cooking Style
Bone-In Breast


1 5-lb TURKEY BREAST, skin on

1 c bourbon whiskey

1/2 c soy sauce

1/2 c honey

1 tbsp chopped fresh garlic

1-1/2 tsp peeled and grated fresh ginger

1 c cranapple juice

3 egg yolks

1/2 c cider vinegar

1/2 tsp salt

1/2 c light brown sugar

1/4 c Coleman's dry mustard

3 Large Granny Smith apples, cored and finely diced

3/4 c finely chopped pecans

1/4 c sundried cranberries

1/4 c bourbon whiskey

1/2 c maple syrup


Separate breast into two lobes.

Mix bourbon, soy sauce, honey, garlic, ginger and cranapple juice thoroughly.

Place turkey breast sections in a glass or other non-corrosive container such as a food-grade plastic container.

Pour marinade over turkey. Cover and marinate in refrigerator for 5 to 6 hours.

Remove turkey from marinade, drain well and discard marinade. Place turkey on a rack in a shallow roasting pan, skin side up.

Roast in a preheated 325 degree F oven for about 1 to 1-1/4 hours or until the internal temperature measures 165 degrees F in the thickest part of the breast.

Sweet Mustard

Whisk egg yolks, cider vinegar, salt, sugar and dry mustard together in a stainless steel bowl.

Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.

Cool and reserve in refrigerator.

Apple Hash

Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.

Slice turkey and serve with Sweet Mustard Sauce and Fresh Apple Hash.

Nutrition Facts

Total Calories 700

Total Fat 27 g

Cholesterol 250 g

Sodium 460 mg

Total Carbohydrates 44 g

Protein 66 g