Indian fillet glazed with paths with whiskey


1 cup of bourbon or other whiskey

1/2 cups of Mlalss

1/4 cup of brown sugar

1 tablespoon spicy salt

1 teaspoon of acute pepper sauce (for example, Tabasco)

1 (900 g) turkey breast


Mix whisks, molasses and brown sugar in a pan to brown color until the sugar is completely dissolved. Place on medium heat, bring to a boil and turn off the fire; Add salt and acute pepper sauce to the mixture. Pace in a large bowl.

Place the turkey with the skin with the skin down, let stand for 1 hour, turning the chest of the turkey periodically. Shift the turkey. Save the marinade.

Heat the oven to 230 degrees from.

Fry the chest of turkey in a preheated oven, until the thermometer inserted into the thickest part of the meat shows a temperature of 70 degrees from, about 45 minutes. Water the breast of turkeys sometimes with a deferred marinade. Когда индейка будет готова, вынуть из духовки и позволить грудке постоять, чтобы немного остыть, в течение 10 минут до нарезки.