Brined Turkey Breast With Maple Glaze Recipes

Steps:

• Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.

Steps:

• For the turkey brine: Heat the apple cider, brown sugar, salt, peppercorns, garlic, bay leaves, oranges, shallots, parsley, sage and thyme in a saucepot to dissolve the sugar and salt. Then let the mixture cool completely.
• Divide the turkey pieces between two 2 1/2-gallon resealable plastic bags or containers big enough to hold them. Add equal parts of the brine to the two bags. Let rest for several hours in the fridge, preferably overnight.
• Preheat the oven to 325 degrees F.
• Remove the turkey from the brine and pat dry. Rub the skin with oil and sprinkle with pepper. Set the turkey on a metal rack placed over a rimmed baking sheet and cook about 15 minutes per pound, or until an instant-read thermometer inserted into the thickest part registers about 165 degrees F. The temperature will go up 5 to 10 degrees as it rests.
• For the glaze: Place a small saucepot over medium-high heat. Add the apple cider, turkey stock, maple syrup, butter, peppercorns and orange rind. Bring the mixture to a light simmer and reduce by half. Baste the turkey every now and then during the last half of the cooking time.

Steps:

• Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
• Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
• Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

Steps:

• Stir the kosher salt and brown sugar into hot water until dissolved.
• Mix in apple juice and ice.
• Place the turkey breast in a 2 gallon resalable plastic bag; pour the brine over, seal and place in refrigerator for about 2 hours.
• Preheat oven to 375 degrees and roast the turkey breast side up on a rack over a shallow roasting pan.
• After the first hour begin basting the breast with the maple-butter glaze.
• Baste every 15 minutes until the temperature of the breast reaches 165 degrees.
• Remove from the oven, tent with foil and allow to rest for 15 to 20 minutes before slicing.

Steps:

• Preheat an oven to 325 degrees F.
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any).
• Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well.
• Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan.
• Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F, about 1 1/2 hours.
• Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Steps:

• Mix uncooked rice, seasoning packet from rice mix and water in a crockpot.
• Place turkey breastm skin side up, on the rice.
• Drizzle with syrup.
• Sprinkle with walnuts and cinnamon.
• Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.

Steps:

• 1. Preheat oven to 450°F (230°C). 2. Combine whisky, maple syrup, orange rind and butter in a bowl to make glaze. Reserve. 3. With a sharp knife and your hand flat on the top of the breast cut through the thickest part of the turkey breast horizontally, stopping about 1-inch (2.5 cm) from the edge. You should then be able to open it up like a book. Repeat with remaining 3 turkey breasts. Brush glaze all over exposed turkey breast and season with salt and pepper. 4. Divide Sausage Stuffing (recipe follows) between 2 turkey breasts, fold meat over to enclose stuffing and sew or skewer the edges together. Tie in 3 places to secure. Set aside. Divide Fruit Stuffing (recipe follows) between remaining 2 turkey breasts and repeat. Brush turkey breasts with whiskey glaze and season all over with salt and pepper. 5. Place turkey breasts on a bed of onions, carrots and celery in several roasting pans or baking sheets and roast for 10 minutes or until skin is beginning to colour. Turn oven to 350°F (180°C) and roast another 45 to 50 minutes or until juices run clear. Remove from oven and let sit for 15 minutes while making sauce. 6. Discard vegetables and add stock and soy sauce to pans. (Divide quantity if you are using 2 pans.) Place pan over high heat and bring to boil, scraping up any little brown bits on the base of the pan. Boil for 2 minutes, add redcurrant jelly and boil another 5 to 10 minutes or until sauce thickens slightly. If you are not using homemade stock then thicken with 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water. 7. Carve breasts into slices and serve with some gravy. Sausage Stuffing 1. Heat oil in a skillet over medium heat. Add onions and fennel and sauté for 2 minutes or until beginning to soften. Add garlic, then crumble in sausage meat and sauté for 1 minute or until meat loses its pinkness. Stir in spinach, sage and rosemary and cook for 1 minute or until wilted. Stir in bread crumbs and apple. Let cool slightly, then stir in egg and moisten with apple cider. Season with salt and pepper to taste. Makes enough stuffing for 2 turkey breasts Fruit Stuffing You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred. 1. Heat cranberry juice in a pot over high heat. Bring to boil and add fruit. Simmer for 1 minute, remove from heat and allow to sit for 10 minutes or until juice has been absorbed. Stir in the pistachios. 2. Heat butter in a skillet over medium heat. Add onions and celery and sauté for 3 minutes until softened. Add fruit mixture, tarragon and marjoram and stir to combine. Remove from heat. 3. Stir in bread crumbs, add enough chicken stock to moisten, and season with salt and pepper. Makes enough stuffing for 2 turkey breasts

Steps:

• Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
• Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
• In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
• Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Steps:

• Bring turkey to room temperature before roasting.
• Heat oven to 325 degrees. Wash and dry turkey. Stuff with lemon, apple, onion and celery. Truss, and season with salt.
• Melt butter in maple syrup over medium heat, and pour over turkey. Place on a rack in a pan. Roast 10 to 12 minutes for each pound. Baste every 20 minutes. Use an instant-read thermometer inserted into thigh without touching bone. (Pop-up thermometers that come with turkeys are unreliable.) Thigh should register 175 to 180 degrees at thickest part, breast meat 170 degrees. Before carving, let rest out of the oven for at least 20 minutes.

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Steps:

• Make turkey:
• Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
• Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
• If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
• If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
• Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
• For glaze:
• Bring all ingredients to simmer in heavy medium saucepan.
• Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.