SMOKY MAPLE-GLAZED TURKEY BREAST
Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg
ROAST TURKEY WITH MUSTARD MAPLE GLAZE
Steps:
- For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
- For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
- Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
- Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
- Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.
MAPLE GLAZED TURKEY ROAST
A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.
Provided by Michelle Berger
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
MAPLE GLAZED TURKEY BREAST RECIPE
This is the best Thanksgiving turkey recipe I have ever tried. The maple gives the turkey a sweet and savory taste, and the meat is so juicy.
Provided by Steph Loaiza
Categories Main Course
Time 1h40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 14 g, Protein 37 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 92 mg, Sodium 499 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
MAPLE-GLAZED TURKEY BREAST RECIPE
Provided by Grammie926
Number Of Ingredients 50
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
MAPLE-GLAZED TURKEY BREAST
Try this one with pecans or with a mix of pecans and walnuts if desired. Serve it with a steamed vegetable and some chilled cranberry relish, and hot rolls with honey butter for a delicious mostly ready meal when you get home on a chilly evening
Provided by Karen From Colorado
Categories Poultry
Time 5h5m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 327.1, Fat 17.6, SaturatedFat 3.1, Cholesterol 73.8, Sodium 70.6, Carbohydrate 15.7, Fiber 1.1, Sugar 12.4, Protein 27.1
BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE
Categories Ginger Herb Mustard Onion turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 21
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.
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- Remove the turkey from the brine, and pat dry with a paper towel. Place, uncovered, into a refrigerator for 2 hours to allow the skin to dry.
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- Preheat the oven to 350F, Remove the defrosted turkey from the packaging. Refrigerate the gravy packet that comes with the roast in a bowl or on a plate for use later as a dipping sauce, if desired. Leave the netting on the roast, but loosen and re-position the netting so it’s easy to remove.
- Soften a stick of butter in the microwave for around 20 seconds. Mix the softened butter with the garlic powder, onion powder, dried parsley, coarse salt, and freshly ground pepper. Rub the butter mixture all over the turkey breast roast, top, bottom and sides.
- After one hour, baste with the melted butter, followed by 1/2 cup maple syrup. Increase the heat to 400, bake for 15 minutes. Baste with remaining maple syrup and bake for 15 minutes more, or until it reaches 165 degrees in the middle.
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