Maple Bacon And Orange Roasted Turkey Breast Food

MAPLE, BACON AND ORANGE ROASTED TURKEY BREAST

Steps:

• Butter -- Mix the thyme with the butter and maple syrup, salt and pepper and set to the side.
• Orange and Onions -- Just set those on the bottom on a small roasting pan. I actually just used my 9x9 square baking pan, but a small roasting pan would or even your 13x9 will work. Depends on the size of your turkey. Smaller the better for me.
• Turkey -- Make sure to let your turkey set out 30 minutes to take the chill off while you heat up the oven to 400. Then rub the turkey well with you butter, maple, thyme, salt and pepper mix all over.
• Now just set your turkey on the orange and onions. They make a great natural rack for the turkey and will flavor the gravy.
• Bacon -- Just drape the bacon slices over the turkey, trying to cover as much as you can. a couple slices I cut in half to make sure everything was covered.
• Gravy -- Just add the chicken broth, or stock whatever you have, apple cider and orange juice to the bottom of the pan. Throw in the rosemary sprigs and bay leaf.
• Bake -- Just pop it in the oven and bake according to directions. Mine took about 2 hours. I baked mine 15 minutes at 400 and then reduced the temperature to 350 and cooked until the internal temp reached 160, removed and covered. By the time I served it was 165 and juicy.
• Gravy -- Transfer your baking dish to the stove on medium heat. Remove the onions and oranges and then add the white wine and cook just a minute. I make a slurry which is just corn starch and a little water and slowly add a little at a time to the warm gravy. Make sure the heat it on medium and only add a little and wait until the gravy thickens. Keep adding a little at a time until it gets to the thickness you like. Now I take a couple of the orange slizes, since they have cooled a bit and squeeze some of the juice in the gravy. This gives great flavor. Strain the gravy and serve. It is wonderful.
• Serve -- I remove the bacon and slice. I remove the bacon but keep a couple onion and orange slices from the gravy and of course add some fresh rosemary to let them know what the sauce was inches Well you know the rest. Stuffing, spuds, vegetables, cranberry. Anything you want. This is just a great moist turkey with a little flavor twist and it can be made for a nice weekend dinner. Mine served 4 people.
• Dessert - I caramelized some pears and apples in brown sugar, rum and pumpkin spice and then just serve over vanilla ice cream.
• . It will immediate thicken. Add on the st.
• Mixed the turkey with the butter maple syrup, salt and pepper and rubbed all over the breast. Sliced the orange and onion and put on a small 9x9 pan and set the breast on top of that. Add the broth, cider, orange juice and rosemary and then draped the bacon over the breast. Baked 425 for 15, then down to 350 until 155 or 160 removed and covered with foil. Gravy, I removed the orange and onion and just added 1/4 cup white wine and thickened with corn starch.

BACON AND HERB ROASTED TURKEY BREAST

Steps:

• Preheat oven to 375 degrees. Line a shallow roasting pan or baking dish with parchment paper-lined aluminum foil.
• Place bacon in a medium skillet over medium heat; cook until bacon is crisp. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon bacon fat. Let bacon cool.
• Finely chop bacon and transfer to a small bowl, along with garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a small spoon, mix until a paste is formed.
• Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide herb paste in half and gently spread half of the paste between each half of the breast. Season turkey with remaining teaspoon salt and 1/2 teaspoon pepper. Brush skin with reserved bacon fat.
• Place turkey in prepared pan and roast, uncovered, until a thermometer inserted into the thickest portion of the breast reaches 165 degrees, about 1 hour to 1 hour and 15 minutes. Remove turkey from oven and let rest 20 minutes before carving. Serve with any pan drippings.

ORANGE GLAZED TURKEY BREASTS

Steps:

• Heat oil on medium flame in a non-stick skillet until hot.
• Add turkey breasts to the skillet.
• Sprinkle with salt and pepper.
• Cook turkey until slightly browned on the outside and till it has lost the pink colour on the inside.
• This takes about 4 minutes on each side.
• While the turkey is cooking, mix marmalade, vinegar and ginger in a small bowl.
• Add to the skillet.
• Bring to a boil.
• Garnish with the orange wedges and parsley.
• Serve hot!

MAPLE ROAST TURKEY

Steps:

• Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.
• Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.
• Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.
• Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.
• Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

ORANGE AND MAPLE GLAZED TURKEY

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a roasting pan. Mix the salt and pepper together in a small bowl, and set aside.
• Stir together the butter, thyme, and sage in a small bowl. Place the turkey into the prepared roasting pan, and separate the skin from the breast through the neck cavity. Spread the butter mixture evenly over the breast, then press the skin back down on top of the butter. Brush the outside of the turkey with the olive oil, then sprinkle with the salt and pepper mixture. Whisk together the orange juice, maple syrup, and half of the chicken broth, and set aside.
• Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 hours. Baste every 30 minutes with the maple syrup mixture. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
• Once the turkey has rested, remove it from the roasting pan, and place it onto a serving platter. Place the roasting pan onto the stove, and stir in the remaining chicken broth along with the vermouth. Bring to a simmer over medium-high heat. Scrape the bottom of the roasting pan well to dissolve the browned bits, then simmer over medium-low heat until the gravy thickens, about 10 minutes total. Strain before serving with the turkey.