Maple Sage Turkey Breast
Servings
8Serving size
4 ounces turkey breastThis recipe does make great leftovers as sandwiches, but you can also use the leftovers in Roasted Turkey, Wild Rice and Cranberry Salad.
Serve with Roasted Garlic Mashed Potatoes [Low Sodium Version] or Plain Mashed Potatoes [ Low Sodium Version] or Mashed Yams or Cornbread Dressing as well as either Roasted Beets or Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Yellow Squash and Onions
Serve with Roasted Mixed Potatoes or Rosemary Potatoes
AND
Serve with or Fondant Potatoes or Hasselback Potatoes or Low Sodium Plain Mashed Potatoes or Mashed Yams with Sage or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes or Roasted Mixed Potatoes or Roasted Potatoes or Rosemary Potatoes
AND
Serve with Green Beans with Red Onion or Herbed Zucchini or Parmesan Squash
Ingredients
| 3 lbs Boneless, Skinless Turkey Breast (bone in) |
| 1 large White onions (peeled and cut into eighths) |
| 2 Tbsp. Fresh sage |
| 1/2 tsp., whole Black pepper |
| 1/2 tsp., leaves Dried thyme |
| 1/2 cup Maple syrup |
| 1/2 cup No salt added vegetable stock |
| 1/2 tsp. Salt |
Instructions
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 salt, 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.
Serve this recipe with one of these Breakfast side dishes.
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these starch side dishes.
Fondant Potatoes
Peel the potatoes and trim the ends by about 1/4 inch so that they are flat. Cut the potatoes crosswise into 2 inch thick discs. Place the potatoes in the ice water for 20 minutes. Remove and pat dry. Preheat the oven to 325°F. Place the olive oil in a…
Hasselback Potatoes
Place a cookie sheet or large skillet in the oven and preheat to 325°F. Using a paring knife and working from one end of the potato, cut slices vertically to within about 1/4 inch of the bottom of the potato. Cut the slices about 1/16 of an inch apart. Repeat…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Mashed Yams with Sage
Place the water in a sauce pan fitted with a steamer basket over high heat. Add the cubed yams to the steamer basket and steam until they break slightly with a fork – about 10-15 minutes. While the potatoes are cooking, place the olive oil in a small skillet over…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
Roasted Mixed Potatoes
Place a large skillet in the oven and preheat to 325°F. When the oven is hot add the olive oil and swirl until the pan is coated. Add the potatoes and yams along with the onion, salt, pepper and cayenne. Roast for 30 minutes. Toss frequently. Remove and add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
Rosemary Potatoes
Preheat oven to 325° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Green Beans with Red Onion
Place the water in a large stock pot over high heat. When the water is at a slow boil reduce the heat until the water shivers. Add the green beans and blanch for about 7 minutes until al dente. While the beans are cooking place a large skillet over medium…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The nutrition information for this recipe includes the skin. Most nutritionists will tell you to not eat chicken or turkey skin because that’s where all the fat is. Our recipes that use chicken follow this guideline, but this recipe is really designed for special occasions. Eat the skin if you like because holidays are the time to splurge and roast turkey is the perfect comfort food to splurge on.