Paula Deen LMRO01A Instruction Manual & Recipes page 24

PreparaLon
1. In a s mall m ixing b owl, c ombine 4 t ablespoons b uEer,
House S easoning, p arsley, s hallots a nd g arlic.
2. Thoroughly r inse a nd d ry t urkey b reast.
3. Heat r oaster t o 3 00°F d egrees.
4. Add t he b uEer-­‐ s hallot m ixture t o t he r oaster. M elt t he
buEer a nd c ook t he g arlic a nd s hallots w ithout b urning.
5. Add t urkey b reast s kin s ide d own a nd b rown w ell f or a bout
5 m inutes. A dd c hicken s tock a nd c over w ith l id. L ower
temperature t o 3 00 d egrees a nd s et a A mer f or 1 h our.
When c ook A me i s c omplete, r emove t urkey b reast t o a
plaEer a nd l et r est. P our o ff a u j us f rom t he r oaster a nd
reserve.
For t he G laze:
1. Melt 2 s Acks o f b uEer i n t he r oaster o n 3 00°F d egrees.
When t he b uEer j ust b egins t o b ubble, s Ar i n p ecan h alves.
Let p ecan h alves g ently f ry i n b uEer u nAl t hey t ake o n a
lightly t oasted c olor. A dd s ugar, m olasses a nd h oney a nd s Ar
unAl s ugar m elts a bout 3 m inutes.
2. Pour i n b ourbon, r aise h eat t o 3 75°F d egrees a nd b ring t o a
boil. L ower h eat t o 3 00°F a nd s immer f or 5 m inutes u nAl
glaze i s s mooth, a nd s yrupy. ( Except f or p ecans)
3. Let g laze c ool s lightly a nd t hen p our i t o ver s liced r oasted
turkey b reast. S erve a ny e xtra g laze o n t he s ide.
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