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Turkey Breast, Brisket-Style (M, TNT)
Source: Unknown
Serves: 8

6 pound turkey breast, bone in
Maggi seasoning or Vegetarian Worcestershire Sauce (click here for recipe)
1/4 cup vegetable oil
3 onions, sliced
4 garlic cloves, minced
1 fresh cayenne pepper or other mild chili pepper, minced
4 carrots, sliced 1/4" thick
3 ribs celery, chopped
3 cups ketchup
2 cups water, chicken or vegetable broth, or combination
2 tablespoons Dijon mustard
1/4 cup maple syrup
1/4 cup dry red wine
1/4 cup firmly packed brown sugar
1/2 cup minced fresh rosemary, basil or parsley, or a mixture
1 tablespoon kosher salt
2 teaspoons ground black pepper

Preheat the oven to 325°F.

Rub the turkey breast all over with Maggi (I used Worcestershire sauce).

In a large skillet, (I used my wok) heat the vegetable oil over medium heat. Add the breast and brown all over (Be careful, it spatters). Remove the turkey to a large Dutch oven or roasting pan with a lid.

Add the onions to the same skillet (wok) in which you have browned the turkey. Sauté the onions for 5 minutes. Add the garlic and fresh pepper (see note) and stir for one minute.

Add the carrots and celery and sauté for 5 minutes. Add the ketchup, water, mustard, maple syrup, red wine, brown sugar, rosemary, basil and parsley (I didn't have the rosemary). Add additional water or stock if it seems too thick. Add the salt and pepper and bring the mixture to a boil. Let it simmer for 5 minutes.

Ladle the sauce around the turkey. Cover and roast for about 2 hours or until the juices run clear or a meat thermometer reads 165°F.

Remove and let the roast sit one hour. Slice the entire breast and pour the sauce over it. The breast can be served now, although it tastes best if covered and refrigerated overnight. Serve it with roasted red potatoes or plain white rice, a tossed salad and some applesauce.

Poster's Notes: Wear gloves when handling hot peppers. The oils can cause a burning sensation on your hands. I did not use the fresh cayenne pepper, I used a few shakes of a black and red pepper blend.

I cooked the roast, lifted it out of the sauce and cooled it, then refrigerated it overnight. I also strained the "gravy" and kept the vegetables separate. Sliced the turkey and froze it separate from the gravy.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A