BOURBON GLAZED TURKEY BREAST

Ingredients

• 2 cups white cranberry juice
• 2 cups water
• 2 tbsp kosher salt
• 2 tbsp packed dark brown sugar
• 1 tbsp fancy molasses
• 1 tsp rosemary, crumbled
• 1 tsp thyme, crumbled
• 1 tsp Worcestershire sauce
• 1 tsp freshly ground pepper
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 6 lb (3 kg) double (whole) boneless turkey breast roast
• 2 tbsp paprika
• 2 tbsp packed dark brown sugar
• 1 tsp chili powder
• 1 tsp dry mustard
• 1 tsp garlic paste
• 1 tsp canola oil
• 1/4 cup bourbon
• 1/4 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup packed dark brown sugar

Directions

1. To prepare brine, combine cranberry juice, water, salt, brown sugar, molasses, rosemary, thyme, Worcestershire, pepper, garlic and bay leaf in a medium nonreactive saucepan. Bring to a boil over medium heat. Cook, stirring, until salt and brown sugar are dissolved, about 1 minute. Remove from heat; cool completely.
2. Remove any netting from turkey breast roast and separate into two single breasts; remove skin. Pour brine into an extra-large heavy zip-lock plastic bag. Add turkey breasts and squeeze bag to coat turkey breasts with brine. Seal bag and place on a tray. Refrigerate, turning bag occasionally, for at least 8 hours or up to 16 hours.
3. Preheat oven to 350°F.
4. Line a shallow roasting pan with foil and place a rack on top. Remove bag with turkey breasts from refrigerator and let stand for 20 - 30 minutes.
5. To prepare rub, combine paprika, brown sugar, chili powder, dry mustard, garlic paste and oil. Remove turkey breasts from brine; discard brine. Spread rub evenly over both sides of turkey breasts. Place turkey breasts on rack in prepared pan.
6. Roast for 1 hour.
7. Meanwhile, to prepare glaze, combine bourbon, vinegar, honey and 1/4 cup brown sugar, stirring to dissolve brown sugar. Remove pan from oven. Brush turkey breasts with some of the glaze. Continue roasting, basting occasionally with remaining glaze, for 1 - 1 1/4 hours or until a meat thermometer inserted into thickest part of breasts registers 170 - 175°F. Transfer turkey breasts to a platter and cover with foil. Let stand for 10 minutes before carving.