Bourbon Whiskey Turkey with Sweet Mustard and Fresh Apple Hash

Remove turkey breast from bone with a boning knife. Gently pull breast from bone. Separate breast into two lobes. (Save bones for turkey stock.)

Mix bourbon, soy sauce, honey, garlic, ginger and cranapple juice thoroughly.

Place boneless turkey breast sections in a glass or other non-corrosive container such as a food-grade plastic container.

Pour marinade over turkey breasts. Cover and marinate in refrigerator for 12 hours.

Remove turkey from marinade, drain well and discard marinade. Place turkey on a rack in a shallow roasting pan, skin side up.

Roast in a preheated 325 degree F oven for about 1-1/2 hours or until the internal temperature measures 170 degrees F in the thickest part of the breast.

Whisk egg yolks, cider vinegar, salt, sugar and dry mustard together in a stainless steel bowl.

Place over a boiling water bath and cook for 8 to 10 minutes, whisking occasionally.

Cool and reserve in refrigerator for service.

Toss together apples, pecans, cranberries, bourbon and syrup. Cover and chill for 8 hours.

Slice turkey and serve with Sweet Mustard Sauce and Fresh Apple Hash.