Thanksgiving is a time for big feasts and family and friends. However, for some of us living the modern stepfamily life, on opposite years, our children switch homes. That means a scaled down Thanksgiving dinner may be in order. With that being said, our friend and food contributor Noreen Lambert from Noreen’s Kitchen (www.noreenskitchen.com) has just the recipes you need. Her Maple Glazed Quick Roast Turkey Breast may be just the scaled down star of the show you need. You can find Noreen’s video on our very own TMF TV video on the home page. You can follow along with Noreen and let me just say, I do it all the time. Her recipes are easy and fantastic. So, without further adu:
Noreen’s Kitchen – Maple Glazed Quick Roast Turkey Breast
1 – 5 to 6 pound bonelss turkey breast
1 stick of butter, softened
1/4 cup pure maple syrup
1 teaspoon poultry seasoning (if you live abroad Noreen has a video for making poultry seasoning on her site)
1 teaspoon fresh sage chopped or 1 tablespoon of dried sage (optional)
6 to 8 fresh washed sage leaves (optional)
1 teaspoon of salt
1 teaspoon of cracked black pepper
1 cup of water
Preheat oven to 350 degrees. Wash and dry turkey breast well all around.
If your turkey breast has come with a plastic pop-up timer, remove it at this time. These are uselss and usually result in an over-cooked piece of meat. Place on paper towel to drain while preparing other ingredients.
To create the compound butter, mix the softened butter with the maple syrup, poultry seasoning and chopped sage. Stir well to combine.
Loosen the skin from the breast and place a tablespoon of the butter mixture under the skin on each lobe of the breast. If desired, place the whole sage leaves under the skin and press gently. These will cook into the skin and perfume the meat.
Place the turkey breast into your desired baking pan. Coat the top of the meat with the remaining comound butter evenly. Sprinkle a mixture of more poultry seasoning and salt and pepper over the butter mixture.
Place the turkey into the oven, uncovered and roast for 1 hour or until a meat thermometer inserted into the thickest part of the meat reads between 160 and 165 degrees. Remove from oven and tent with aluminum foil. Allow meat to rest for 20 to 30 minutes before slicing.