PreparaLon
1. In a small mixing bowl, combine 4 tablespoons buEer,
House Seasoning, parsley, shallots and garlic.
2. Thoroughly rinse and dry turkey breast.
3. Heat roaster to 300°F degrees.
4. Add the buEer-‐ shallot mixture to the roaster. Melt the
buEer and cook the garlic and shallots without burning.
5. Add turkey breast skin side down and brown well for about
5 minutes. Add chicken stock and cover with lid. Lower
temperature to 300 degrees and set a Amer for 1 hour.
When cook Ame is complete, remove turkey breast to a
plaEer and let rest. Pour off au jus from the roaster and
reserve.
For the Glaze:
1. Melt 2 sAcks of buEer in the roaster on 300°F degrees.
When the buEer just begins to bubble, sAr in pecan halves.
Let pecan halves gently fry in buEer unAl they take on a
lightly toasted color. Add sugar, molasses and honey and sAr
unAl sugar melts about 3 minutes.
2. Pour in bourbon, raise heat to 375°F degrees and bring to a
boil. Lower heat to 300°F and simmer for 5 minutes unAl
glaze is smooth, and syrupy. (Except for pecans)
3. Let glaze cool slightly and then pour it over sliced roasted
turkey breast. Serve any extra glaze on the side.
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