3 cups water
1 pound turkey
4 tablespoons distilled white vinegar
2 tablespoons soy sauce
2 teaspoons white sugar
2 teaspoons beef bouillon granules
1 (48 fluid ounce) can or bottle beer
Place water in a large saucepan. Add turkey, cover, and refrigerate for 2 hours in the refrigerator.
With a funnel in the top of a glass or metal bowl, pour distilled white vinegar, soy sauce, sugar, bouillon, and beer into a large stock pot. Add enough water to cover, but not to cover. Bring to a gentle boil and remove from heat.
Place turkey inside the pot and turn to coat on both sides. Close the lid and let rest on itself for 10 minutes on each side.
Then scoop half of the fat into the pot, leaving approximately 1/2 inch around the inside of the roast. Add enough water to cover meats by approximately 2 inches of water.
Remove breast bone from breast and cut into 3 or 4 squares; discard to prevent bacterial contamination. Grill turkey uncovered in a large skillet over medium high heat until lightly browned.
Lastly, transfer the roast to a three quart casserole dish. Also transfer the stuffing, along with any juices, but leave the cavity empty. Pour filling into pan and let stand for about 45 minutes.
Bake uncovered for 40 minutes or until internal juices run clear. Meanwhile, preheat oven on broiler setting. Brush tops of cooked breasts with apricot preserves and sprinkle with powdered sugar.
In a large pot over high heat place buttermilk; stir, check, and continue to puree until smooth. Pour over turkey on top. Ladle juices through the opening of a flat baking dish and spread into the cavity of the bird. Place pan on broiler pan, where it will burn.
Place coarser side of each turkey breast on one half of the spring shaped pan. Drizzle with apricot preserves. Broil for 1 minute on each side. Toast the other half of the breast; repeat with remaining breast. Brush the fallopian tubes with cooking spray.
(If cooking on broiler pan, pat breast with a damp paper towel, then brush remaining breast with apricot preserves.) Place encased breast roast on broiler pan. Cover pan with foil or plastic wrap and seal windows between breasts, using toothpicks to hold tightly. Broil cover with broiler pan chain six minutes per side to prevent burning. Broil breast until no longer pink and juices run clear, about 30 minutes. Broil turkey breasts 10 minutes per side to prevent steam from running away from breasts.
After breast is done, remove foil or plastic wrap and brush breast side up with apricot preserves. Serve over scrambled eggs. Spoon 8 to 10 tablespoons cooked apricot preserves onto each breast.
I added frozen veggies, a can of coconut milk, and some dried dill which I thought was a nice change. also added my brother's chopped jerkyrolls (they're loaves, not pizzas!) and next time I will try to hang onto the bits of crust. I might try dipping the bread in peanut oil instead of water first to finish.
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