Oven Roasted Maple Turkey Breast Food

OVEN ROASTED MAPLE TURKEY BREAST

Steps:

• Rinse the turkey breast and pat dry. (you may skip rinsing and just pat dry)
• In a small bowl combine all marinade ingredients.
• Place the turkey breast into a gallon ziplock together with the marinade, and mix well through the bag. For best results refrigerate overnight to marinate.
• Preheat the oven to 375°F. Transfer the turkey breast to an ovenproof dish or roasting tray and keep it on the counter for about 20 minutes, to get close to room temp.
• Place it in the preheated oven and roast until the juices run clear when pierced with a fork and a thermometer inserted into the thickest part of turkey registers 170°F, about 60minutes.
• Allow it to rest, covered with foil, for 10 minutes before carving.

EASY MAPLE-GLAZED ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F.
• Rinse the turkey breast with cold water. Pat dry.
• Stuff turkey cavity with apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity.
• Place the turkey in a large shallow roasting pan lined with aluminum foil. Don't skip the aluminum foil (it makes clean up quick and easy)!
• TO PREPARE THE GLAZE: In a small saucepan, melt butter with maple syrup over low heat. Pour or brush the maple butter glaze over turkey to coat.
• Add 1 cup water to the bottom of the pan.
• Roast the turkey breast for 2 - 2 ½ hours, or until an instant-read thermometer registers 165 degrees F. Baste with pan juices every 30 minutes.
• If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil.
• Remove the turkey from the oven and place on a large cutting board. Allow it to rest for about 15-20 minutes before carving.

MAPLE GLAZED TURKEY ROAST

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.

MAPLE BRINED ROAST TURKEY

Steps:

• 1. In a very large (14- to 16-quart) stockpot, combine the salt, sugar, peppercorns, star anise, cinnamon, ginger, garlic, chile flakes, 1 1/2 cups syrup, and 1 cup soy sauce. Heat over medium heat, stirring continuously, just until the salt and sugar dissolve. Remove from the heat and stir in 5 quarts water. Let the mixture stand until room temperature.
• 2. Submerge the turkey in the liquid, press a piece of plastic wrap over the turkey and weight the bird down with a heavy dish of small pot so that the turkey stays in the liquid. Refrigerate for 1 to 3 days.
• 3. Remove the turkey from the brine, pat dry with paper towels, and discard the brine. Place the turkey on a rack set in a large roasting pan. Let stand for 1 hour. Preheat the oven to 425 degrees F.
• 4. Tuck the wing tips behind the back and tie together the ends of the drumsticks with kitchen twine. Scatter the onions around the turkey. Season all lightly with salt and pepper.
• 5. Roast the turkey for 30 minutes, then reduce the oven temperature to 325 degrees F. Add the remaining 2 cups water to the pan. Continue roasting for 1 1/2 to 2 hours or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the turkey two or three times during the roasting.
• 6. Transfer the turkey and onions to a serving platter and let rest while making the sauce. Strain the pan juices into a fat separator. Pour just the jus back into the roasting pan; discard the fat. Set over medium heat and stir in the remaining 2 tablespoons syrup and 2 tablespoon soy sauce. Simmer, stirring and scraping the pan, until reduced by one-third, about 5 minutes. Serve the jus with the turkey and onions.

ROASTED, BRINED TURKEY BREAST WITH MAPLE-WORCESTERSHIRE GRAVY AND FRUIT AND NUT RICE PILAF

Steps:

• Open a jumbo plastic food storage bag in the sink and add the water, salt, sugar, bay leaves, shallots, seasonings and garlic and swish around to combine. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
• Preheat the oven to 400 degrees F.
• Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter. Serve with pan juices.
• Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.
• Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. Season with black pepper, to taste, and reduce the mixture until thick enough to coat the back of a spoon, about 10 to 12 minutes.
• Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
• Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
• Transfer the rice to a serving bowl.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees. Fit a small roasting pan with a V-shaped rack. Drizzle oil over turkey breast, and season with salt and pepper. Center turkey breast on rack. Transfer to oven, and roast until juices run clear and an instant-read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 1 hour and 20 minutes. Transfer to a platter, and let rest for 10 minutes before carving.

MAPLE ROASTED TURKEY

Steps:

• Preheat oven to 350 and remove top rack.
• Combine butter, sage, and 1/2 t salt. Mix well.
• Wash turkey and pat dry. Sprinkle the cavity and skin of the turkey liberally with salt and pepper. Using your fingers (or a chopstick works well) gently separate the skin from the breast and legs and massage the sage butter underneath the skin.
• Place a rack into a roasting pan. Spray the rack with cooking spray. Place the turkey breast side down on the rack.
• Pour the chicken stock and wine into the pan. Put the onions in the bottom of the pan and put in the oven for 1 hour.
• After the turkey has cooked for 1 hour, remove 1/4 cup of the juices from the pan and add it to the maple syrup in a small mixing bowl.
• Baste the turkey with the maple glaze. Cook for 30 minutes and baste again. Cook for another 30 minutes and remove from oven.
• Carefully turn the turkey over so that the breast is now face up. Baste with maple glaze and then lay the 8 strips of bacon over the breast. Put turkey back in the oven.
• Continue to roast, basting every 30 minutes, until an instant read thermometer inserted into the meatiest part of the thigh registers 170 degrees. (The thigh juices will also run clear when pricked with a knife).
• When done, transfer turkey to cutting board and let rest for 20 minutes before carving. This will let the juices settle back into the meat.

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, 1 tablespoon sage, 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, reserved left over lemon, turkey neck and giblets around the turkey. Sprinkle 2 1/2 tablespoon thyme, 2 1/2 tablespoons sage, 2 1/2 tablespoon marjoram, and lemon juice 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. marjoram, and sage. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Season with salt and pepper to taste.
• Note: I use a turkey baking bag and make this in my counter top roaster oven so that I have my oven free for all the other items.

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.