Best 4 Maple Glazed Turkey Breast Recipes

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Are you craving a flavorful and juicy maple glazed turkey breast that will tantalize your taste buds and make your next meal a memorable one? Look no further! In this article, we'll guide you through the art of creating a perfectly cooked maple glazed turkey breast that will leave you and your family or guests savoring every bite. With a combination of aromatic spices, a sweet and tangy maple glaze, and our expert tips and tricks, you'll be able to create a succulent and tender turkey breast that will be the star of any gathering. Get ready to embark on a culinary journey as we unveil the secrets to achieving a maple glazed turkey breast that's both delightful and unforgettable.

Here are our top 4 tried and tested recipes!

SMOKY MAPLE-GLAZED TURKEY BREAST



Smoky Maple-Glazed Turkey Breast image

Is there a better combo than smoke and sweet? This oven-roasted turkey breast has it all. Try it out at Thanksgiving, or your next family dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 6

Number Of Ingredients 9

2 tablespoons butter, softened
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
1/3 cup real maple syrup
2 tablespoons orange juice
1 tablespoon Dijon mustard

Steps:

  • Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub butter mixture under skin.
  • Place turkey breast, skin side up, on rack in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes.
  • In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey.
  • Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving.

Nutrition Facts : Calories 480, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 88 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg

MAPLE-GLAZED TURKEY BREAST



Maple-Glazed Turkey Breast image

Try this one with pecans or with a mix of pecans and walnuts if desired. Serve it with a steamed vegetable and some chilled cranberry relish, and hot rolls with honey butter for a delicious mostly ready meal when you get home on a chilly evening

Provided by Karen From Colorado

Categories     Poultry

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 6

1 package original-flavor long grain and wild rice blend
1 1/4 cups water
1 lb boneless turkey breast
1/4 cup maple syrup
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon

Steps:

  • Mix uncooked rice, seasoning packet from rice mix and water in a crockpot.
  • Place turkey breastm skin side up, on the rice.
  • Drizzle with syrup.
  • Sprinkle with walnuts and cinnamon.
  • Cover and cook on low setting for 4 to 5 hours or until turkey is no longer pink in the center.

Nutrition Facts : Calories 327.1, Fat 17.6, SaturatedFat 3.1, Cholesterol 73.8, Sodium 70.6, Carbohydrate 15.7, Fiber 1.1, Sugar 12.4, Protein 27.1

MAPLE-GLAZED TURKEY BREAST RECIPE



Maple-Glazed Turkey Breast Recipe image

Provided by Grammie926

Number Of Ingredients 50

Whisky Glaze
½ cup (125 mL) Scotch whisky
¼ cup (50 mL) maple syrup
2 tbsp (25 mL) grated orange rind
¾ cup (175 mL) melted butter
Turkey
4 boneless turkey breasts,
3-lbs (1.5-kg) each, skin on
Salt and freshly ground pepper
1 onion, thickly sliced
2 carrots, sliced
1 stalk celery, sliced
Gravy
6 cups (1.5 L) chicken stock
3 tbsp (45 mL) soy sauce
¼ cup (50 mL) redcurrant jelly
Sausage Stuffing
Use any kind of sausage you prefer, from regular pork to chicken-even hot Italian works.
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped fennel
1 tsp (5 mL) chopped garlic
8 oz (250 g) sausage meat removed from casing,
crumbled
2 cups (500 mL) baby spinach
2 tbsp (25 mL) chopped fresh sage
1 tbsp (15 mL) chopped fresh rosemary
2 cups (500 mL) fresh bread crumbs
½ cup (125 mL) grated apple
1 egg
¼ cup (50 mL) apple cider or juice
Salt and freshly ground pepper
Makes enough stuffing for 2 turkey breasts
Fruit Stuffing
You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred.
½ cup (125 mL) cranberry juice
1 cup (250 mL) chopped dried apricots
½ cup (125 mL) chopped prunes
½ cup (125 mL) dried cranberries
½ cup (125 mL) chopped pistachios
(or other nuts)
3 tbsp (45 mL) butter
1 cup (250 mL) chopped onions
½ cup (125 mL) chopped celery
1 tbsp (15 mL) chopped fresh tarragon
1 tbsp (15 mL) chopped fresh marjoram
2 cups (500 mL) fresh bread crumbs
¼ to ½ cup (50 to 125 mL) chicken stock
Salt and freshly ground pepper
Makes enough stuffing for 2 turkey breasts

Steps:

  • 1. Preheat oven to 450°F (230°C). 2. Combine whisky, maple syrup, orange rind and butter in a bowl to make glaze. Reserve. 3. With a sharp knife and your hand flat on the top of the breast cut through the thickest part of the turkey breast horizontally, stopping about 1-inch (2.5 cm) from the edge. You should then be able to open it up like a book. Repeat with remaining 3 turkey breasts. Brush glaze all over exposed turkey breast and season with salt and pepper. 4. Divide Sausage Stuffing (recipe follows) between 2 turkey breasts, fold meat over to enclose stuffing and sew or skewer the edges together. Tie in 3 places to secure. Set aside. Divide Fruit Stuffing (recipe follows) between remaining 2 turkey breasts and repeat. Brush turkey breasts with whiskey glaze and season all over with salt and pepper. 5. Place turkey breasts on a bed of onions, carrots and celery in several roasting pans or baking sheets and roast for 10 minutes or until skin is beginning to colour. Turn oven to 350°F (180°C) and roast another 45 to 50 minutes or until juices run clear. Remove from oven and let sit for 15 minutes while making sauce. 6. Discard vegetables and add stock and soy sauce to pans. (Divide quantity if you are using 2 pans.) Place pan over high heat and bring to boil, scraping up any little brown bits on the base of the pan. Boil for 2 minutes, add redcurrant jelly and boil another 5 to 10 minutes or until sauce thickens slightly. If you are not using homemade stock then thicken with 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water. 7. Carve breasts into slices and serve with some gravy. Sausage Stuffing 1. Heat oil in a skillet over medium heat. Add onions and fennel and sauté for 2 minutes or until beginning to soften. Add garlic, then crumble in sausage meat and sauté for 1 minute or until meat loses its pinkness. Stir in spinach, sage and rosemary and cook for 1 minute or until wilted. Stir in bread crumbs and apple. Let cool slightly, then stir in egg and moisten with apple cider. Season with salt and pepper to taste. Makes enough stuffing for 2 turkey breasts Fruit Stuffing You can use any dried fruits for this depending on your preference and play with the amounts of each if preferred. 1. Heat cranberry juice in a pot over high heat. Bring to boil and add fruit. Simmer for 1 minute, remove from heat and allow to sit for 10 minutes or until juice has been absorbed. Stir in the pistachios. 2. Heat butter in a skillet over medium heat. Add onions and celery and sauté for 3 minutes until softened. Add fruit mixture, tarragon and marjoram and stir to combine. Remove from heat. 3. Stir in bread crumbs, add enough chicken stock to moisten, and season with salt and pepper. Makes enough stuffing for 2 turkey breasts

MAPLE-GLAZED TURKEY BREAST



Maple-Glazed Turkey Breast image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 350°.2. Mix uncooked rice, seasoning packet from rice and water in ungreased square baking dish, 8 x 8 x 2 inches. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup. Sprinkle with walnuts and cinnamon.3. Cover and bake about 45 minutes or until rice is tender and juice of turkey is no longer pink when center is cut.NUTRITION FACTS: 1 Serving: Calories 305 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 75mg Sodium 170mg Carbohydrate 25g (Dietary Fiber 1g) Protein 30g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 12% DIET EXCHANGES: 1 1/2 Starch 4 Very Lean Meat 1 FatSlow Cooker Directions: Decrease water to 1 1/4 cups. Increase maple-flavored syrup to 1/4 cup. Mix uncooked rice, seasoning packet from rice and water in 3 1/2- to 6-quart slow cooker. Place turkey breast, skin side up, on rice mixture. Drizzle with maple syrup. Sprinkle with walnuts and cinnamon. Cover and cook on low heat setting 4 to 5 hours or until juice of turkey is no longer pink when center is cut.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Tips:

  • For a crispy turkey skin, pat the turkey breast dry before roasting.
  • To ensure even cooking, use a meat thermometer to check the internal temperature of the turkey breast. The safe internal temperature for poultry is 165°F (74°C).
  • Allow the turkey breast to rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more flavorful and tender turkey.
  • If you don't have maple syrup, you can substitute honey or brown sugar.
  • To make a gluten-free version of this recipe, use gluten-free soy sauce and tamari.
  • For a vegetarian version of this recipe, use tofu or tempeh instead of turkey breast.
  • This recipe can be doubled or tripled to feed a larger crowd.
  • Leftover turkey breast can be used in sandwiches, salads, or casseroles.

Conclusion:

Maple glazed turkey breast is a delicious and easy-to-make dish that is perfect for any occasion. The sweet and savory glaze gives the turkey a beautiful golden brown color and a moist and tender texture. This recipe is sure to be a hit with your family and friends.

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