Tarragon Barbecued Turkey

Southern Living Cooking School Fall 1986, p. 20

1 (18-ounce) bottle hickory smoked barbecue sauce

½ cup tarragon vinegar

2 teaspoons dried tarragon, crushed

1 teaspoon ground black pepper

1 (approximately 3- to 5-pound) turkey breast

No-stick cooking spray

Combine barbecue sauce, vinegar, tarragon, and pepper in a saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.

This is one of those "bring a book to the kitchen" recipes, because there's a lot of downtime.

Place turkey breast on a rack in a roasting pan coated with cooking spray. Brush sauce over breast frequently and bake at 350F for about 2 to 2 ½ hours, or until internal temperature reaches 180F.

The first gorgeous layer! I went back and re-applied once about every twenty minutes. 

Grill Instructions: Grill over medium-hot coals during last 20 minutes of cooking time, if desired.

Microwave Instructions: Combine barbecue sauce, vinegar, and spices in a 2-cup glass measure. Microwave at HIGH for 1 minute or until sauce boils. Place turkey breast in a glass casserole that has been coated with cooking spray. Cover with waxed paper and microwave at HIGH for 21 minutes. Brush sauce liberally over breast; turn breast over. Recover with waxed paper and microwave at MEIDUM-HIGH (70% power) for 21 to 24 minutes or until internal temperature reaches 180F. Baste frequently with sauce. Remove from microwave and let stand, covered, for 10 minutes.

This is how it looks if you only follow the oven directions, because the oven directions were good enough for me!

Served with a store-bought salad and some challah with honey and some Kentucky Bourbon Barrel Ale. It was a damn delicious dinner.

My Rating: 5/5 "Sooooo moist and delicious and savory. And just enough, so that you can have some fresh-cooked turkey without eating leftovers for next sixteen years. I also like this recipe because it does the 80s thing where it tries to advocate for fine cooking in the microwave, which is adorable."