Maple Sage Turkey Breast
1 3 lb. bone in turkey breast
1 large white onion
2 Tbsp fresh sage leaves
1/2 tsp peppercorns
1/2 tsp dried thyme leaves
1/2 cup maple syrup
1/2 cup low-sodium chicken stock
1/2 tsp salt
Preheat the oven to 325°F.
Rinse the whole turkey breast in cold water and pat
dry.
Line a roasting pan with aluminum foil. Place the
onion pieces in the bottom on top of the aluminum foil
in a mound.
Scatter the sage, thyme and peppercorns over the top
of the onions.
Place the turkey breast on top of the onions (skin
side up) and cover lightly with aluminum foil, then
place the pan inside the preheated oven. Roast for 30
minutes, then turn the roasting pan 180° in the oven
(to make sure the turkey roasts evenly). After another
half hour remove the aluminum foil. Top with 1/4 cup
of the maple syrup and return the pan to the oven.
After another 30 to 45 minutes, baste the turkey with
the juices from the bottom of the pan and add the
other 1/4 cup maple syrup. If the skin is getting too
crispy, you can put the foil back over the top. Cook
until the internal temperature of the breast meat is
160°F.
Remove to a cutting board and allow to rest for at
least 10 minutes before carving.
While the turkey is resting, skim the excess fat from
the bottom of the roasting pan and discard. Place the
roasted onions, herbs and remaining liquid in a
blender and puree until smooth. Add up to 1/2 cup
chicken stock to the desired thickness (it might take
less, but if it is still not thin enough, use a little
water - about a tablespoon at a time).
Reheat the sauce gently and serve over the sliced turkey.
Recipes
http://www.lilaguide.com/Groups/recipes
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