Easy Maple-Glazed Roasted Turkey Breast
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Easy Maple-Glazed Roasted Turkey Breast
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Keep the holidays simple with an Easy Maple-Glazed Roasted Turkey Breast! You get the best tender, juicy white meat and a flavorful crispy skin -- all with about 15 minutes of prep!
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Ingredients
- 1 (7 lb.) turkey breast whole, fresh or frozen and thawed
- ½ apple chopped into two pieces
- ½ lemon
- ½ onion
- 1 celery stalk, halved
- 1 rosemary fresh sprig
- 1 thyme sprig, fresh
- salt to taste
- ½ cup butter salted, 1 stick
- ½ cup maple syrup
- 1 cup water
Instructions
- 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.
Notes
- How long do you cook a roasted turkey breast?
- Roast this 7 lb. turkey breast in a 350-degree F oven for about 2 - 2 1/2 hours. A good rule of thumb is to roast a bone-in turkey breast in a 350-degree F oven for 20 minutes per pound. For example, a 5 pound turkey breast will take just one hour and 40 minutes to cook.
- What temp should turkey breast be cooked to?
- You know that your turkey is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is getting too dark, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
- COOK'S TIPS:
- If you're using a frozen turkey breast, make sure to give the meat plenty of time to thaw in the refrigerator. One (or even two) days will not be enough!
- Line your roasting pan with aluminum foil for quick and easy cleanup! It's not fun to scrub caramelized maple glaze off of the bottom of a dish...
- If the skin is getting too dark while the turkey finishes cooking, cover the breast loosely with aluminum foil.
- Give the meat time to "rest" after you pull it out of the oven (before slicing). This will keep the meat nice and juicy!
- Don't wait until the holidays to enjoy this recipe. An oven roasted turkey breast makes a great Sunday supper -- and you can enjoy the leftovers in sandwiches all week long!
Nutrition Information
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Serving
1/5 of the recipe
Calories
789kcal
(39%)
Carbohydrates
6g
(2%)
Protein
125g
(250%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Cholesterol
340mg
(113%)
Sodium
1154mg
(48%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Nutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 789 kcal
% Daily Value*
| Serving | 1/5 of the recipe | |
| Calories | 789kcal | 39% |
| Carbohydrates | 6g | 2% |
| Protein | 125g | 250% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 340mg | 113% |
| Sodium | 1154mg | 48% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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