Smoky Maple Glazed Turkey Breast Recipes

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MAPLE GLAZED TURKEY ROAST



Maple Glazed Turkey Roast image

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 10

1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

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.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g

SMOKY MAPLE-GLAZED TURKEY BREAST



Smoky Maple-Glazed Turkey Breast image

Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

2 tablespoons butter, softened
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/3 cup real maple syrup
2 tablespoons orange juice
1 tablespoon Dijon mustard

Steps:

  • Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  • Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  • In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  • Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg

EASY MAPLE-GLAZED ROASTED TURKEY BREAST



Easy Maple-Glazed Roasted Turkey Breast image

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!

Provided by Blair Lonergan

Categories     Dinner

Time 2h30m

Number Of Ingredients 11

1 (7 lb.) whole turkey breast, fresh or frozen and thawed
½ apple, chopped into two pieces
½ lemon
½ onion
1 stalk celery, halved
1 sprig fresh rosemary
1 sprig fresh thyme
Salt, to taste
½ cup (1 stick) salted butter
½ cup maple syrup
1 cup water

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.

Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 789 kcal, Carbohydrate 6 g, Protein 125 g, Fat 32 g, SaturatedFat 11 g, Cholesterol 340 mg, Sodium 1154 mg, Sugar 1 g

SMOKED HONEY-GLAZED TURKEY BREAST



Smoked Honey-Glazed Turkey Breast image

Turkey might be most famously roasted, but it also lends itself to smoking. The honey glaze in this recipe makes this especially delicious.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 4h10m

Yield 6

Number Of Ingredients 6

1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter
1 lemon (juiced)
1/2 teaspoon salt
1 (3 to 3 1/2-pound) skinless, boneless turkey breast

Steps:

  • Gather the ingredients.
  • Heat honey, sherry, and butter in a saucepan over a low heat long enough to melt the butter. Stir until even.
  • Remove from heat and add the lemon juice and salt. Let cool.
  • Wash and pat dry the turkey breast.
  • Place everything in a resealable plastic bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours.
  • Prepare smoker.
  • Smoke turkey breast at a temperature between 225 and 250 F for 2 1/2 to 4 hours, depending on the size of the turkey. The breast will be done when it has reached an internal temperature of 170 F.
  • Serve with your choice of sides and enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 35 g, Cholesterol 173 mg, Fiber 1 g, Protein 47 g, SaturatedFat 3 g, Sodium 1931 mg, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 6 g

ORANGE AND MAPLE GLAZED TURKEY



Orange and Maple Glazed Turkey image

This recipe has become a Thanksgiving regular, it's fast cooking and absolutely delicious. The smells coming from the oven are more than wonderful.

Provided by Edwin H. Kluge Jr.

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h40m

Yield 25

Number Of Ingredients 11

1 teaspoon salt
¼ teaspoon ground black pepper
¼ cup butter, softened
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
1 (20 pound) whole turkey, neck and giblets removed
3 tablespoons olive oil
¼ cup orange juice
½ cup maple syrup
1 cup chicken broth, divided
½ cup dry vermouth

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.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 5.3 g, Cholesterol 219.7 mg, Fat 29 g, Fiber 0.1 g, Protein 73.7 g, SaturatedFat 8.8 g, Sodium 323.6 mg, Sugar 4.4 g

BARBECUED TURKEY WITH MAPLE-MUSTARD GLAZE



Barbecued Turkey with Maple-Mustard Glaze image

Categories     Ginger     Herb     Mustard     Onion     turkey     Thanksgiving     Fall     Brine     Grill/Barbecue     Bon Appétit

Yield Serves 8

Number Of Ingredients 21

For turkey
6 quarts water
2 large onions, quartered
1 cup coarse salt
1 cup chopped fresh ginger
3/4 cup (packed) golden brown sugar
4 large bay leaves
4 whole star anise
12 whole black peppercorns, crushed
1 13- to 14-pound turkey, giblets discarded
4 cups hickory smoke chips, soaked in water 30 minutes, drained
Disposable 9x6 1/4x1-inch aluminum broiler pans
2 large oranges, cut into wedges
1/4 cup olive oil
2 tablespoons oriental sesame oil
For glaze
3/4 cup pure maple syrup
1/2 cup dry white wine
1/3 cup Dijon mustard
2 tablespoons (1/4 stick) butter
Serve accompanied by Winter Fruit Chutney

Steps:

  • Make turkey:
  • Combine first 8 ingredients in very large pot. Bring mixture to simmer, stirring until salt and sugar dissolve. Cool brine completely.
  • Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice.
  • If using charcoal barbecue: Mound charcoal briquettes in barbecue and burn until light gray. Using tongs, carefully divide hot briquettes into 2 piles, 1 pile at each side of barbecue. Sprinkle each pile with generous 1/2 cup hickory chips. Place empty broiler pan between piles. Position grill at least 6 inches above briquettes. Position vents on barbecue so that chips smoke and briquettes burn but do not flame.
  • If using gas or electric barbecue: Preheat barbecue with all burners on high. Turn off center burner and lower outside burners to medium-low heat. Place generous 1/2 cup hickory chips in each of 2 broiler pans. Set pans over 2 lit burners. Place empty broiler pan over unlit burner. Position grill at least 6 inches above burners.
  • Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey. Arrange breast side up on grill, centering above empty broiler pan. Cover; cook until thermometer inserted into thickest part of thigh registers 160°F, adding 1 cup hickory chips (and 6 briquettes if using charcoal barbecue) to barbecue every 30 minutes, about 3 hours.
  • For glaze:
  • Bring all ingredients to simmer in heavy medium saucepan.
  • Brush glaze over turkey; cover and cook until thermometer inserted into thickest part of thigh registers 180°F, covering any dark areas of turkey with foil, about 1 hour longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes.

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  • To make the turkey: In a small bowl, mix together brown sugar, salt, and paprika. Season turkey liberally all over with the seasoning mixture. Wrap turkey tightly in plastic wrap and place in refrigerator for 8 to 24 hours.
  • Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the turkey in smoker or grill and cover.
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  • Make the brine by adding 2 cups of boiling water in a large container with the salt, sugar and peppercorns. Stir to dissolve completely, then add a combination of 6 cups of cold water and ice.
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Estimated Reading Time 5 mins
  • Heat your oven to 325 degrees. Remove the turkey breast from its packaging and leave the string netting on, this holds the turkey breast together as it cooks.
  • Place the turkey breast in the center of a roasting pan. Rub the butter all over the turkey breast. Then mix the maple syrup, honey, mustard, smoked paprika, onion salt, garlic powder, thyme, salt, and pepper together. Spread a thick layer of the maple syrup and spice mix on the turkey.
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