Braising is usually reserved for tough cuts. It is the perfect technique for getting meat fibers to relax and infusing a roast with nuanced flavors.
- 1 boneless turkey breast, about 4 pounds
- Salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced
- 1 cup bourbon
- 1 can (about 10 ounces) condensed chicken broth
Season the turkey with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Place the turkey breast in the pan, skin-side down; cook until well browned, scattering the onion around the turkey halfway through.Turn the turkey, pour the bourbon over the top, and boil for 1 minute. Add the chicken broth, reduce the heat to a simmer, cover, and cook until a thermometer inserted into the center registers 165F, 40 to50 minutes. Rest for about 5 minutes, then slice and serve.
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