Maple-Orange Glazed Turkey Breast
Although serving a whole turkey at holiday time makes a beautiful presentation, if you’re having a crowd, you may find roasting a breast is much easier. With just a simple savory dry rub paired with a slightly sweet maple-orange glaze, you can prepare this lovely roasted turkey breast with little effort, giving you more time to spend with your guests.
Ingredients
- Olive oil spray
- 1 fresh 5 1/2 to 6 1/2 pound bone-in turkey breast (or thawed if frozen)
Dry Rub
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper more or less as desired
- 2 teaspoons dried thyme
- 2 teaspoons dried sage
- 2 teaspoons dried parsley
- 2 teaspoons dried marjoram
Basting Marinade
- 1/4 cup + 2 tablespoons pure maple syrup
- 3 tablespoons coconut oil may be semi-solid at room temperature which is fine or olive oil
- 3 tablespoons 100% natural orange marmalade such as Polaner or St. Dalfour
- 3 tablespoons orange juice
Instructions
- Preheat oven to 350 degrees F. Coat a shallow roasting pan with a rack with olive oil spray. (Can line pan with foil if desired for easier clean-up.) Place turkey breast on rack.
- In a small bowl, combine all dry rub ingredients.
- In another small bowl, combine all basting marinade ingredients.
- Massage dry rub into turkey. (*Note:if time allows, prepare up to 24 hours prior to roasting to allow spices to penetrate turkey. Loosely cover and refrigerate.)
- Roast turkey breast for 1 hour, uncovered. After 1 hour, baste turkey all over with marinade.
- Continue roasting, uncovered, basting every 15 minutes for 2 to 2-1/4 hours or until temperature reaches 165 degrees F. (Insert temperature probe into the thickest part of the breast.)
- Remove turkey breast from oven; cover loosely with foil. Let rest for 15 minutes. (temperature should rise to 170 degrees F.)
- Either slice before serving or place on a decorative platter for table-side carving.
Notes
Make Ahead and Storage Tips: turkey breast may be prepared with dry rub up to one day before roasting. Cover and refrigerate. Turkey may be roasted and sliced up to 2 days ahead; cover and refrigerate. (For added moisture and flavor, toss turkey slices with some plain chicken broth or a combination of orange, juice, maple syrup and broth.) Reheat, covered at 325 degrees F for about 15 to 20 minutes or until heated through. Baste occasionally with pan juices. Cooked turkey breast may be frozen tightly covered for up to 4 months.
Simpler than roasting a whole turkey! Although serving a whole roasted turkey may seem more traditional at the holidays, sometimes it’s easier to cook just the breast. Less work to carve, plus there is absolutely no waste!
If you’re having a crowd, just make two turkey breasts. (Double the dry rub and basting marinade.)
Have guests that insist on dark meat? Then just roast some drumsticks separately. (Make up another batch of the dry rub and basting marinade.)
Other easy turkey dishes you may like are: Herb-Crusted Turkey Breast and Orange-Sesame Turkey Tenderloins.
Wonderful "sides" to accompany the turkey: Potpourri of Roasted Veggies, Parmesan Crunch-Top Potatoes and Pan-Roasted Green Beans with Caramelized Onions.
Looking for creative ways to use leftover turkey? Then you must try Turkey Tacos with Mango Salsa, Turkey-Vegetable-Barley Soup or After Thanksgiving Turkey 'n Fruit Salad!
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