Bourbon Maple Brined and Glazed Turkey Breast

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SecondHandSmoker

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Grats on the ride Stu, well deserved! What's the specs on the glaze, equal parts and reduce by half? Spinning a bird in a couple of days, I want to try it out. RAY

Thanks Ray. I was surprised to see it featured.
Here you go, amigo.

Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)

Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.

Stu
 

tbern

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Thanks Ray. I was surprised to see it featured.
Here you go, amigo.

Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)

Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.

Stu
Thanks for sharing this!
 
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sawhorseray

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Thanks for that Stu
Thanks Ray. I was surprised to see it featured.
Here you go, amigo.

Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)

Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.

Stu
Thanks for that Stu, all saved and filed away. I have a house guest arriving in a couple of days for the month of December, going to be a ton of cooking and smoking going on here. RAY
 
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SecondHandSmoker

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Bourbon Maple Turkey Brine

1 qt water
5.5 Oz Mortens kosher salt
3/4 cup Jim Beam
1/2 cup 100% pure maple syrup
1/2 cup unpacked brown sugar
5 slices each of Navel orange and lemon
1/2 small to medium white onion quartered
2 bay leaves broken in half
2 sprigs each fresh rosemary and thyme
1 Tblsp whole black peppercorns
1 Tblsp whole cloves
1/2 cinnamon stick

Heat one quart of water to almost boiling.
Add salt, brown sugar, bourbon, and maple syrup.
Stir until salt and sugar are dissolved.
Add in remaining ingredients.
Let mixture steep for 5-6 minutes then remove from heat.
Let brine cool to room temp or place in fridge to speed up cooling.
Add 3 quarts ice cold water.
Place turkey breast in cold brine
Make sure brine completely covers turkey.
Cover and place in fridge for 12 hours to over night.
Remove turkey from brine and rinse thoroughly under cold running water.
Pat turkey dry inside and out with paper towels.
Place turkey in fridge a couple of hours to dry.
Yields 1 gallon of a 2.5% salt brine

Maple wood is the prefered wood for smoking. But pecan or apple will work in a pinch.
 
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SecondHandSmoker

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Thanks for that Stu

Thanks for that Stu, all saved and filed away. I have a house guest arriving in a couple of days for the month of December, going to be a ton of cooking and smoking going on here. RAY

Ray, I had originally planned to smoke a PR for Xmas dinner. Now it will be a ham with that glaze.
 
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Brokenhandle

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Thanks Ray. I was surprised to see it featured.
Here you go, amigo.

Boubon Maple Glaze
1/2 cup 100% pure maple syrup
1/2 cup fresh squeezed OJ (I used one medium sized Navel orange)
1 tbsp Dijon mustard
1/4 tspn kosher salt
2 tbsps bourbon (I used Jim Beam)

Reduce by half over medium high heat until the mixture thickens and coats the back of a spoon. Remove from heat and add in the 2 tbspns of bourbon. The glaze will thicken again as it cools.

Stu
Think I might have to drag a few slices of bacon through this glaze!

Follow me for more health cooking advice!

Ryan
 
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