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.