Maple-Orange Glazed Turkey Breast +Thanksgiving Sweet Endings

THE FINAL COUNTDOWN to THANKSGIVING IS HERE! So are you in “panic mode” yet? If a beautifully bronzed whole roasted turkey is the shining star at your table, I have a novel idea for your consideration. Although serving a whole turkey at holiday time makes a spectacular presentation, no matter what size crowd you are having, you may find roasting one or more turkey breasts 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 very little effort, giving you more time to spend with your guests.

 

View my TANTALIZING Thanksgiving Desserts HERE.

View my complete Thanksgiving Recipe Collection HERE.

 

Maple-Orange Glazed Turkey Breast

 
Yield: 4 to 6 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:
 

Instructions

 
Dry Rub: in a small bowl, combine all ingredients.

 
 
Basting Marinade: in a small bowl, combine all 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.

 
 
Remove turkey breast from oven; cover loosely with foil. Let rest for 15 minutes. (temperature should rise to 170 degrees F.)

 
 
Place whole turkey breast on a decorative platter for table-side carving.

 
 
Or prior to serving, slice turkey and arrange on a decorative platter.

 
 
I served my turkey breast with Roasted Root Veggies which make a beautiful accompaniment!

 
 

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.
Author:
Serves: about 6 (make 2 if needed)
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
  1. 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.
  2. In a small bowl, combine all dry rub ingredients.
  3. In another small bowl, combine all basting marinade ingredients.
  4. 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.)
  5. Roast turkey breast for 1 hour, uncovered. After 1 hour, baste turkey all over with marinade.
  6. 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.)
  7. Remove turkey breast from oven; cover loosely with foil. Let rest for 15 minutes. (temperature should rise to 170 degrees F.)
  8. Either slice before serving or place on a decorative platter for table-side carving.
MPM Mini-Bites
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.
 

View my complete Thanksgiving Recipe Collection HERE.

 

Notes

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.)
 

Tantalizing Thanksgiving Sweet Endings

 
 

 
 

 
 

 
 

 
 

 
 

 
 

 

Ceeya Next Time!
HAPPY THANKSGIVING !
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