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Whole Turkey Breasts

Cullen's Rum Breast

1 bone-in Turkey Breast (5-6 pounds)
1 large clove garlic
1 small bay leaf
1/2 teaspoon ginger
1/4 teaspoon cloves
1/3 cup brown sugar
3 tablespoons rum 
1 cup chicken bouillon or broth
1 tablespoon cornstarch
2 tablespoons lime juice

D I R E C T I O N S

Preheat oven to 325 degrees F. In 9 x 13 x 2-inch roasting pan, fitted with meat rack, arrange turkey breast, bone-side up, and roast approximately 2 hours. Prepare glaze for turkey breast. Use mixture as a glaze during last 30 minutes of roasting time. In food processor bowl, fitted with metal blade, with motor running, drop garlic clove and bay leaf through feed tube. Process 10 seconds or until mixture is finely chopped. Add ginger, cloves, and brown sugar; process 20 seconds. Scrape sides of processor container; add 1 tablespoon rum and process 30 seconds or until mixture is well blended. Set aside. Remove turkey breast from oven during last 30 minutes of roasting. With bulb baster, remove meat juices from roasting pan; discard. Add chicken bouillon to pan. Using a rubber spatula carefully spread glaze mixture over entire turkey breast surface. Return turkey breast to oven and roast 15 minutes. Remove turkey from oven; baste with pan juices. Return to oven 15 minutes or until meat thermometer registers 170 to 175 degrees F. in deepest part of breast. To prepare gravy, strain pan juices into a 1-cup measure, adding water to equal 1 cup. In small saucepan, over medium heat, bring pan juice mixture to a boil. In small bowl combine cornstarch and remaining rum. Stir into pan juice mixture and boil until gravy thickens and coats a spoon evenly. Remove from heat; stir in lime juice. To serve, slice turkey breast and top with gravy.