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Maple Sage Turkey Breast

Servings

8

Serving size

4 ounces turkey breast
Maple Sage Turkey Breast

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

Preheat the oven to 325°F.

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.

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GERD / Acid Reflux

The onion is cooked long enough that some with GERD should be able to tolerate it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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.

"What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen."

Alice B. Toklas, Writer