MAPLE GLAZED TURKEY ROAST
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
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
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
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
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
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
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
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
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
Categories Ginger Herb Mustard Onion turkey Thanksgiving Fall Brine Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 21
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.
More about "smoky maple glazed turkey breast recipes"
SMOKED TURKEY BREAST WITH MAPLE GLAZE RECIPE - VINDULGE
From vindulge.com
Estimated Reading Time 5 mins
- In a large stock pot add water, salt, and sugar. Stir to incorporate the salt and sugar into the liquid. Add the remaining brine ingredients. Squeeze the citrus to incorporate the juice.
- Remove the turkey from the brine, and pat dry with a paper towel. Place, uncovered, into a refrigerator for 2 hours to allow the skin to dry.
MAPLE-GLAZED SMOKED TURKEY BREAST RECIPE :: THE MEATWAVE
From meatwave.com
- 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.
- To make the glaze: While the turkey smokes, whisk together syrup, brown sugar, and mustard in a small saucepan set over medium-high heat. Bring to boil, reduce heat low, and let simmer until glaze thickens slightly, 5 to 10 minutes. Remove from heat.
- Smoke turkey until an instant read thermometer registers 140°F when inserted into thickest part of meat, about 1 1/2 hours. Brush glaze, reheating if necessary, all over turkey, cover, and continue to smoke until center of meat registers 155°F, 30 to 60 minutes more. Remove turkey from smoker and let cool for 10 minutes. Remove any butcher twine or webbing. Slice immediately to serve hot or wrap in foil or plastic wrap, place in refrigerator, let cool completely, then slice to serve cold.
HONEY GLAZED SMOKED TURKEY BREAST RECIPE
From saltpepperskillet.com
Estimated Reading Time 8 mins
- 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.
- While the turkey smokes, make the glaze. In a small saucepan over medium-low heat, add the glaze ingredients and stir to combine and dissolve. Bring to a simmer and reduce the heat to low, continuing to cook until the glaze has thickened enough to coat the back of a spoon.
- While the breast comes to room temperature, prepare the smoker according to the manufacturer’s instructions for indirect cooking with a water drip pan in place. Add wood chunks (or pellets) and bring the temperature to 250° F.
HONEY MAPLE TURKEY BREAST | AN EASY THANKSGIVING TURKEY ...
From thekittchen.com
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.
- Pour enough chicken broth in the bottom of the pan to coat it, this prevents any pan drippings from burning. This is important since you need the pan drippings to make gravy.
- Roast the turkey breast at 325 degrees. Baste the turkey with the maple syrup and spice mixture every 30 minutes, and add more chicken broth to the pan as necessary. Continue this process until the turkey breast reaches 165 degrees.
BROWN SUGAR MAPLE GLAZED TURKEY - KEVIN IS COOKING
From keviniscooking.com
Estimated Reading Time 4 mins
- In a small bowl mix together the salt, pepper, sugar, paprika and garlic powder. Sprinkle turkey all over with dry brine, patting to adhere. Arrange turkey breast on top of rosemary sprig in a container and chill uncovered for 12 hours.
- Preheat oven to 450°F. Shake off any excess dry brine from turkey breast and discard rosemary. Rub turkey all over with butter. Arrange turkey on top of a wire rack over a lined, rimmed baking sheet (or roasting pan for entire turkey).
- Lower oven heat to 350°F and roast turkey breast until golden brown all over, about 40 minutes. (See Note 1 below for entire turkey ingredients and instructions.)
- While turkey is roasting: In a microwave safe bowl add the brown sugar, maple syrup, soy sauce, butter, Sriracha sauce (optional) and paprika. Cook for 2 minutes on high.
SMOKED MAPLE BARBECUE TURKEY - LEARN TO SMOKE MEAT WITH ...
From smoking-meat.com
Estimated Reading Time 10 mins
- Since we are going with a maple theme this year, it only seems fitting to use maple syrup as our base to help the rub to stick.
- You can use practically any smoker (even the grill) to cook the Thanksgiving turkey this year as long as you can maintain a range between about 220 and 250°F using indirect heat.
- Place the turkey directly on the grate breast side up, or if you want to keep the smoker a little cleaner, you can leave the turkey on the baking sheet.
BUTTERY MAPLE GLAZED SMOKED TURKEY LEGS - LEARN TO SMOKE ...
From smoking-meat.com
Estimated Reading Time 9 mins
- Make a brine mixture using 1 gallon of water, 1 cup of coarse kosher salt and 1 cup of brown sugar (light or dark).
- When the turkey reaches about 160 degrees F, glaze the turkey with a mixture of 1 cup maple syrup, 1 stick of butter and 1/4 cup Jeff's origiinal rub.
SMOKED TURKEY BREAST WITH HONEY-MAPLE GLAZE | PARENTS
From parents.com
- Build a charcoal and/or wood fire on one side of the grill, leaving the other side void. This will create an area for indirect heat.
- In separate small bowls, combine wet rub and dry rub ingredients and mix well. Apply wet rub to entire turkey breast, coating thoroughly, then sprinkle dry rub over turkey as well.
- When cooker reaches 250°, place turkey breast on grill away from heat and cook for 2½ hours. Meanwhile, melt butter in a small saucepan and stir in maple syrup and honey. After 2½ hours, coat turkey breast with half the glaze; cook for an additional 15 minutes, then coat turkey with remaining glaze. Cook for 15 minutes more, or until internal temperature of thickest part of breast reaches 165°.
- Remove turkey from grill and let rest under tented foil for 15 to 20 minutes before carving. Slice into medallions by cutting across turkey breast.
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