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Ingredients
1 Two-Four Pound Boneless Turkey Breast
6 Ounces of Butter
6 Ounces of Apricot Preserves
2 Jiggers of Bourbon |
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Directions
1. Melt the butter, whisk in the Bourbon and Preserves until blended.
2. Tie Turkey Breast securely with roasting twine. Marinate in the mixture overnight.
3. Skewer the Turkey Breast onto the rotisserie, and grill on medium heat, collecting drippings, and basting the Turkey Breast every 30 minutes.
Repeat this process for two to three hours depending upon the turkey size. Internal temperature of the Turkey Breast should register 165 Degrees.
After the turkey is cooked, allow the meat to rest for ten minutes before slicing it. |
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