Maple Roast Turkey Breast

From Cook's Country | April​/May 2008

Why this recipe works:

Outside of Thanksgiving, roasting an entire turkey often seems like overkill. Our Maple Roast Turkey Breast recipe is a better option for smaller gatherings. Turkey breasts are usually sold in a few varieties—natural (untreated), self-basted (injected with a brine solution), and kosher (salted… read more

Outside of Thanksgiving, roasting an entire turkey often seems like overkill. Our Maple Roast Turkey Breast recipe is a better option for smaller gatherings. Turkey breasts are usually sold in a few varieties—natural (untreated), self-basted (injected with a brine solution), and kosher (salted and rinsed during the koshering process). We found that any of these work in this roast turkey breast recipe. If using a natural breast, we recommend brining the bird in a saltwater solution to season the meat and keep it moist. Brushing the glaze onto the bird at the end of the roasting time kept it from burning. Before roasting, we rubbed butter under the skin to add moisture and flavor to the delicate white meat. After the turkey has been rubbed with butter, it can be covered and refrigerated for up to 24 hours prior to roasting.

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Serves 8

If using a frozen turkey breast, thaw it in the refrigerator for 24 hours.

Ingredients

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