Maple-Plum Glazed Turkey Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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To enjoy the turkey breast the day you make it, let it stand 30 minutes before carving. Serve with reserved maple-plum sauce. For variations of this recipe, Maple-Plum Glazed Turkey Tenderloins, see below. Ingredients:
2 cups red plum jam |
1 cup maple syrup |
1/4 cup cider vinegar |
1 tablespoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 teaspoon dry mustard |
1 (5- to 5 1/2-pound) bone-in turkey breast |
1/2 teaspoon salt |
8 fresh sage sprigs |
Directions:
1. Bring first 6 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low, and cook, stirring often, 25 minutes or until thickened and bubbly. Remove from heat, and cool completely. Reserve 1 1/2 cups sauce; cover and chill. Set aside remaining sauce for basting.
2. Loosen skin from turkey without totally detaching skin; sprinkle salt evenly under skin, and carefully arrange 4 sage sprigs on each side of breast. Replace skin, and place turkey in a lightly greased 11- x 7-inch baking dish. Spread 3/4 cup maple-plum sauce evenly over turkey; cover loosely with aluminum foil.
3. Bake at 325° for 1 hour; uncover and bake 1 more hour or until a meat thermometer registers 170°, basting with remaining 3/4 cup maple-plum sauce every 15 minutes.
4. Remove turkey from baking dish; cool. Wrap in plastic wrap and then aluminum foil, and chill 8 hours. Serve turkey at room temperature. Cook reserved 1 1/2 cups maple-plum sauce until thoroughly heated; serve with turkey.
5. Maple-Plum Glazed Turkey Tenderloins: Substitute 2 (16-ounce) packages turkey tenderloins for breast. Place tenderloins on a rack in a broiler pan coated with cooking spray; sprinkle evenly with salt, omitting sage. Baste with 3/4 cup maple-plum sauce. Bake at 425° for 25 to 30 minutes or until done, basting often with remaining 3/4 cup maple-plum sauce.
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