This recipe for Turkey Basted with Coffee Liqueur may sound unusual to you, but trust me—you must try it! The liqueur coats the skin of the turkey with a wonderful glaze with a sweet, rich flavor—but not the coffee flavor you’d expect. It transforms while baking, creating a beautiful crispy finish to the skin. It’s best served warm.
- Cook Time
- Prep Time
- 2 (3 lb.) skin-on turkey breasts, boneless or bone-in
- 4 tablespoons paprika
- 4 teaspoons garlic powder
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 cup coffee liqueur, such as Coco De Java or other pareve variety
- 1/2 cup chicken broth
1. Preheat oven to 325°F.
2. Tie each breast in 2 or 3 places so that it holds together. Place each turkey breast in a roasting pan; sprinkle each with 2 tablespoons paprika, 2 teaspoons garlic, 1 teaspoon kosher salt, and 1 teaspoon pepper. Roast, uncovered, 20 minutes.
3. Pour 1/2 cup liqueur and 1/4 cup chicken broth over each turkey breast; cover with heavy-duty aluminum foil and return to oven. Cook an additional 30 to 40 minutes, basting every 10 minutes. Roast until the internal temperature reaches 165°F on an instant-read thermometer, about 16 minutes per pound of turkey meat.
4. Remove turkey breasts from oven and let rest at least 10 minutes before slicing.
Make Ahead: Best prepared fresh but can be prepared 1 day ahead of time. Store, covered, in the refrigerator. Rewarm, covered, in a warming drawer or 300°F oven. To keep the turkey as moist as possible, cover and rewarm whole turkey breasts before slicing. Let rest for 10 minutes before slicing and serving. For extra gravy, add a little more broth or water to the roasting pan before reheating.
Tip: There are a few companies that make pareve coffee liqueur, such as Coco De Java. Do not use Godiva liqueur in this recipe, as it contains dairy. Usually Kahlua from Mexico is pareve but check before using.
Recipe from CELEBRATE: Food Family Shabbos By Elizabeth Kurtz, Emunah of America, distributed by Feldheim Publishers, October 2015