Maple Roast Turkey Breast
We revamped this recipe to include a make-ahead component that allows the cook to celebrate with guests and not be tied to the stove all day.
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 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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