Spicy Maple Turkey Breast with Quick Pan Sauce

Spicy Maple Turkey Breast with Quick Pan Sauce Recipe
Photo: José Picayo; Styling: Philippa Brathwaite
If you don't want to spend your entire Turkey Day in the kitchen, this is the entrée for you. A bold spice rub gives the meat big flavor and gorgeous color.


Serves 8 (serving size: 2 turkey slices and 2 tablespoons sauce)
Total time: 1 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 1 Hours

Nutritional Information

Calories 205
Fat 3.9 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 36.6 g
Carbohydrate 7.9 g
Fiber 0.7 g
Cholesterol 79 mg
Iron 2.1 mg
Sodium 385 mg
Calcium 33 mg


3 tablespoons maple syrup
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
2 (1 1/2-pound) skinless, boneless turkey breast halves
Cooking spray
2 teaspoons olive oil
2/3 cup chopped onion
1 teaspoon minced garlic
1 1/4 cups no-salt-added chicken stock (such as Swanson)
1 tablespoon flour
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 450°.

2. To prepare turkey, combine first 8 ingredients in a large bowl; add turkey, turning to coat. Marinate at room temperature 20 minutes. Remove turkey from marinade; discard marinade. Place a rack inside a roasting pan; coat rack lightly with cooking spray. Arrange turkey breasts on rack. Bake at 450° for 25 minutes or until a thermometer inserted in thickest part registers 155°. Remove from oven. Let stand 10 minutes; cut turkey diagonally across the grain into 16 slices.

3. To prepare sauce, heat a medium nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion and garlic to pan; sauté 4 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to onion mixture, stirring with a whisk. Bring to a boil; cook 2 minutes or until slightly thick, stirring constantly. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with turkey.

Mary Drennen,

Cooking Light

November 2012
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