HONEY MAPLE TURKEY BREAST
The easiest way to prepare turkey on Thanksgiving day! This delicious foolproof Honey Maple Turkey Breast recipe will be the star of the show on Thanksgiving.
Provided by Kit
Time 2h15m
Number Of Ingredients 16
Steps:
- Heat your oven to 325 degrees. Remove the turkey breast from its packaging and leave the string netting on, this holds the turkey breast together as it cooks.
- Place the turkey breast in the center of a roasting pan. Rub the butter all over the turkey breast. Then mix the maple syrup, honey, mustard, smoked paprika, onion salt, garlic powder, thyme, salt, and pepper together. Spread a thick layer of the maple syrup and spice mix on the turkey.
- Pour enough chicken broth in the bottom of the pan to coat it, this prevents any pan drippings from burning. This is important since you need the pan drippings to make gravy.
- Roast the turkey breast at 325 degrees. Baste the turkey with the maple syrup and spice mixture every 30 minutes, and add more chicken broth to the pan as necessary. Continue this process until the turkey breast reaches 165 degrees.
- Remove the turkey breast from the oven, and place it on a serving dish to rest while you prepare the gravy.
- Scrape all of the pan drippings into a glass container (like a mason jar).
- Melt the butter in a skillet and whisk in the flour. Then using a baster, suck up the pan drippings below the line of fat that rises to the top of the jar. Whisk all of these juices into the flour and butter. Whisk in the white wine. Bring to a simmer, and let the gravy thicken. Once thick, taste test and add salt and pepper if necessary. Strain the gravy to remove any lumps.
- Remove the string netting around the turkey breast. Slice the turkey breast and serve it with the gravy.
HONEY-BRINED TURKEY BREAST
Here's a traditional turkey breast with a sweet and spicy zest. This moist and savory recipe also makes great leftovers. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For brine, place first four ingredients and 4 cups cider in a Dutch oven; bring to a boil. Cook and stir until salt is dissolved. Add rosemary; remove from heat. Stir in remaining cider; cool to room temperature., Place one roasting bag inside the other. Place turkey breast inside both bags; add brine. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a baking pan. Refrigerate 6-24 hours, turning occasionally., Preheat oven to 325°. Line bottom of a roasting pan with foil. Drain turkey, discarding brine. Place on a rack in prepared pan; pat dry., Roast turkey 30 minutes. Brush with oil; roast until a thermometer reads 170°, 1-1/4 to 1-3/4 hours. (Cover loosely with foil if turkey browns too quickly.) Remove from oven; tent with foil. Let stand 15 minutes.
Nutrition Facts : Calories 138 calories, Fat 2g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 88mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
APPLE AND HONEY FLAVORED ROASTED TURKEY
When I was in Ethiopia, I was not introduced to Turkey meat and I never cooked it. The first year in the United States, I roasted chicken with some other dishes and celebrated Thanksgiving. The following year, my best friend Carole gave me her recipe. Initially, I followed hers and gradually changed to my own. This is one of my family favorite roasted Turkey:
Provided by yewoinfamilycooking
Categories Poultry
Time P1DT3h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Place the turkey as wrapped in the refrigerator for a day or two to defreeze.
- Unwrapped the turkey and place outside in a big pot; cover it with cold water, change the water every 30 minutes (it will take at least six hours to thaw);.
- Stick your hand in the cavity and remove any organs, or "things" you may find inside of the turkey cavity and trim excess fat.
- Under cold water, rub the turkey gently with your fingers to make sure it is clean.
- When the Turkey is clean, soak it with two squeezed lemon juice for 30 minutes and rinse the turkey, and pat dry with paper towels.
- Place the turkey, breast side up on roasting pan with rack.
- Into main cavity, sprinkle squeezed fresh lemon juice; add lemon peels and 1 bunch fresh thyme cavity. Fill the turkey body (main) cavity with apple slices.
- Tuck wings; tie legs together.
- Mix the paprika, garlic, black pepper and salt.
- Rub the skin and the cavity with the softened butter or oil, and season well with the mixed spices.
- Combine the apple juice, honey and the chicken or vegetable stock; stir until honey dissolves.
- Pour 3 cups of the mixed stock into the bottom of the roasting pan.
- Cover the turkey with an aluminum foil making it like a tent.
- Preheat oven to 350°F.
- Place turkey in oven and start roasting; remove aluminum foil after 2 ½ hours.
- Cover the turkey generously with the juices on the bottom of the pan; repeat glazing every 20 minutes. Whenever the drippings evaporate, add stock to moisten them, about 1 cup at a time.
- Roast until turkey is deep brown and thermometer inserted into thickest part of thigh registers 180°F, it will take 2 ½ to 3 hours.
- Transfer the turkey to a large cutting board; remove the stuffing (the Apple slices, lemon peels and thyme) and let it stand for at least 20 minutes before carving. Serve it warm.
Nutrition Facts : Calories 1197, Fat 62.9, SaturatedFat 20.9, Cholesterol 475.9, Sodium 436.7, Carbohydrate 15.7, Fiber 3.4, Sugar 8.6, Protein 136.7
ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
- On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
- Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
- Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.
HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE
Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
- Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
- Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg
GRILLED TURKEY BREAST WITH HONEY-APPLE GLAZE
Yearning for fall flavors? Turn to the grill to make juicy turkey coated with a luscious--and easy--glaze based on prepared apple butter.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 10
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. In small bowl, combine all ingredients except turkey breast; blend well.
- When grill is heated, carefully oil grill rack. Place turkey breast on grill directly over drip pan. Insert meat thermometer into thickest part of breast. Brush turkey with apple butter mixture. Cover grill; cook 1 to 1 1/2 hours or until thermometer registers 170°F. and juices run clear when pierced with fork, brushing turkey breast occasionally with apple butter mixture.
- Remove turkey breast from grill. Let stand 15 minutes before slicing. Season to taste with salt and pepper.
Nutrition Facts : Calories 155, Carbohydrate 2 g, Cholesterol 95 mg, Fiber 0 g, Protein 34 g, SaturatedFat 0 g, ServingSize 1/10 of Recipe, Sodium 75 mg, Sugar 2 g
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
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