Over the past few weeks I’ve been sharing recipes that you can share with your family this Thanksgiving. We’ve talked about several supporting actors of the table, but what about the star?—The Turkey! Last year was my first ever attempt at making a turkey, and because I wasn’t feeding a large crowd, I opted to do turkey breasts instead of the whole bird. It was absolutely delicious, and I was very proud of myself. Whether you are feeding a full house or a handful of people this recipe will work for you because it is the glaze that makes it so special.
Honey Maple Turkey Breast
Turkey ingredients: 1 turkey breast, 2 tablespoons of butter at room temperature, ½ a cup of maple syrup, 1 tablespoon of honey, 1 tablespoon of whole grain mustard, ½ teaspoon of paprika, ½ teaspoon of onion salt, ½ teaspoon of garlic powder, ½ teaspoon of thyme, ½ teaspoon of salt, ½ teaspoon of ground black pepper, 2-4 cups of chicken broth
Gravy ingredients: 1 tablespoon of butter, 1 tablespoon of flour, ½ a cup of white wine.
Instructions: Pre-heat the oven to 325 degrees. Remove turkey breast from the packaging and leave the string netting on. Place the turkey in the center of the roasting pan and rub the room temperature butter all over the turkey. Mix the maple syrup, honey, and seasonings in a small mixing bowl. Rub a thick layer of the maple syrup, honey spice mixture all over the surface of the turkey. Pour enough chicken broth at the bottom of the roasting pan to coat it so that the turkey drippings don’t burn so you can use them later. Place the turkey in the oven and roast it until the internal temperature is 165. Bast the turkey every 30 minutes with the syrup, honey spice mixture. Add chicken broth to the bottom of the pan if needed. Remove turkey from oven and place on serving dish to rest.
To prepare the gravy, Scrape all of the turkey drippings into a glass dish. Melt the butter in a skillet and mix in the flour. A layer of fat will rise to the top of the drippings in the dish. You want the liquid below the fat for your gravy, so use your baster to suck up the liquid and whisk it into the flour and butter. Whisk in the white wine and let simmer until thickened. Pour into a serving dish and serve with turkey breast on your Thanksgiving table!