Turkey with Kentucky Bourbon Sauce
- 1 (6-ounce) can frozen orange juice concentrate, thawed
- 1/4 cup Wild Turkey 101
- 1/2 cup water
- 1/4 cup virgin olive oil
- 1/4 cup fresh rosemary
- 3 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole boneless, skinless turkey breast (about 2 pounds; thaw it if frozen)
- 1 cup whole-berry cranberry sauce
Place the orange juice, Wild Turkey 101, water, olive oil, rosemary, garlic, salt and pepper in a food processor and puree until the rosemary and garlic are chopped. Pour the mixture into a container and add the turkey breast. Cover and marinate in the refrigerator at least 1 hour.
Start the grill and heat it to medium heat. Place the turkey breast on the grill and cook it for 30-40 minutes, basting with leftover marinade several times. Reserve the remaining marinade. When the internal temperature of the turkey reaches 160 F, remove it from the grill and allow to rest on a cutting board for 10 minutes.
Meanwhile, boil the reserved marinade with cranberry sauce in a small pot for 10 minutes so that the sauce thickens.
Slice the turkey breast and cover it with the sauce before serving.