Heering in “No Baste Turkey that is sure to please”

an old favorite that I have been doing for over 20 years. I started making this dish when I first started throwing parties for a good number of people. I chose turkey.
I did research for preparing fowl, and found a number of interesting elements that were used for squab, duck and chicken. I then decided to modify a recipe I had put together for twice baked duck and use that. A candied bird has several benefits for the beginning cook:
1. No basting required – meaning you can focus on other party/dinner preparations.
2. You can overcook it and the meat will still be moist.
3. The turkey will have a pleasant flavor and scent.

What follows became a classic entree for the annual party. Recipe follows:

No Baste Turkey Brest
Preparation time: 30 minutes plus roasting time.
• raw (unrefined) sugar (most groceries)
• Cherry Heering liquor (Binney’s in Chicago)
• Package of Walnuts or Hazelnuts (Trader Joes sells raw nuts at a very good price)
• Butter (Organic preferred)
• Turkey Breast (Organic preferred)
1. Place turkey breast in fridge in a pan on a rack to thaw 2 days before cooking. The day you cook, place on counter top in the same pan and insert a thermometer in the thickest part of the bird. Do not cook until temp reaches at least 50 degrees (70 degrees is preferred, but no higher).
2. Preheat oven to 450 degrees.
3. In a good size bowl mix:

1. 1/2 to 1 cup of unrefined sugar
2. 3-6 oz of ground walnuts (or hazelnuts)
3. 1 stick of butter (very soft or melted)
4. Add Cherry Heering until the mix forms a thick paste.
5. Drain fluid from pan and replace bird on the rack.
6. Spoon mix on the outside of the bird until you have completely covered it. Patch as necessary. A large amount will fall into the rack, that is OK.
7. Place bird in oven (allow 20 minutes per pound if less than 6 lb, 15 per lb if over).
8. After 10 minutes (to give time for the sugar to crystallize), reduce heat to 350.
9. Check periodically for the last ½ hour. Replace thermometer in the bird several places to ensure that the coldest internal temp is 185 before removing the bird.
10. Let cool slightly and carve with a sharp carving knife.
You will find that you have a bird that is moist, tender and flavorful. Goes very well with stuffing and cranberry sauce.


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