I was looking for something different to fix for Sunday dnner and came across this recipe. Unfortunately, I did not have a turkey breast BUT I did have a boneless pork tenderloin. I substituted the pork the turkey and followed the rest of the recipe exactly as published. It was amazing! My family loves it when I get creative in the kitchen! Thanks for a great recipe!
Spicy Maple Turkey Breast with Quick Pan Sauce
Crafty1934 Posted: 04/07/13
eppercival Posted: 10/21/12
Excellent and easy! I subbed tenderloins for breasts as it was all I could find at the grocery store. The result was one of the most tender pieces of turkey I have ever eaten! Served with Spinach Apple Salad (from Southern Living) for a wonderful Sunday dinner.
Islandgirlssi Posted: 11/26/12
I made the turkey and sauce for Thanksgiving. It was wonderful. I substituted Hungarian Hot Paprika. It added a little kick.
RLoushin Posted: 11/14/12
Delicious! I had what I thought was a boneless turkey roast but was actually two tenderloins netted together. I separated them for even cooking and more flavor on each. The turkey was tender and moist and full of flavor. The pan sauce didn't seem to complement the turkey but I needed something for mashed potatoes, so I used that.
yankeebelle Posted: 12/29/12
Marinade is fantastic! Didn't make sauce. Used only 1/2 t. cumin, didn't have coriander. Normally use organic turkey but couldn't find a breast, so bought organic whole 10# turkey I cut into pieces - breasts, thighs, legs, and wings. Used two separate 13x9 pans, with the full breast in one pan and the rest in the other. Took the neck/back pieces (use kitchen shears to cut backbone out) and simmered on stove top to make gravy as I wasn't sure I wanted spices in gravy for garlic-mashed potatoes. However, did add juices from the cooked turkey into gravy broth and it was very mild and delicious. I also did not cook at the high temp since I had bone-in pieces. Covered both pans with foil and cooked at 350 degrees for 30 min., then turned down to 300. Kept checking temp with thermometer to see when breast reached 155 degrees. Didn't have to take foil off to brown pieces as the marinade added color that looked just like it was browned. Much faster than cooking whole turkey on Xmas Day!
epifurious Posted: 11/29/12
Instead of using two split breast halves, I used turkey tenderloins since they were available at my local store. I marinated the meat a bit longer as it took me longer to prep my other dishes. My meat required a bit more time and a flip on the roasting pan to evenly cook - about 35 minutes instead of 25. This turkey was good and did the trick for Thanksgiving but I won’t be rushing to make it again. On the plus side, the turkey stayed moist for multiple uses throughout the weekend. The quick pan sauce was quite good - made a really tasty quick gravy that I’ll likely use again. http://epifurious.tumblr.com/post/36684508363/spicy-maple-turkey-breast-with-quick-pan-sauce
lovetherun Posted: 12/03/12
I thought this was great. I'd give the marinade/rub five stars by itself. The pan sauce didn't really do much for me. Maybe it's because I added mushrooms, but I don't think that's it. It (the sauce) just wasn't as flavorful as I was hoping for. Anyway I grilled the turkey and it was fabulous. The smoked paprika really makes the taste stand out. I'd recommend it!