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.
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
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
How to Make It
Preheat oven to 450°.
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.
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.
Prepared exactly as written minus the coriander which I didn't have. My husband and I both thought the marinade was way too much seasoning for our taste. The turkey did however come out perfectly juicy. Added diced mushrooms and shallots to the pan sauce gravy which came out great. Will make again but will definitely cut down on the seasonings
Because I have family members with type 2 diabetes I substitued honey for maple syrup.. I also took the leftover marinade and rubbed it on the top of the trukey breasts. This gave it a nice crispy,spicy crust thank everyone loved and also put some of the marinade in the sauce for an extra kick.
This was a great way for us to get a start on cooking with Turkey Breasts which we hadn't done before. Overall, I felt like it was way more work than it was worth. We didn't have a roasting pan, so we did this in a cast iron in the oven. I should have known better but it turned out tough and not juicy at all. (my fault)
And I think there was waaaay too much cumin for our taste - maybe we screwed up and used Tablespoons by accident? For us it didn't work. I would probably omit it next time and use fresh herbs instead.
The sauce was SO thick. We added in the drippings from the turkey to make a little gravy and it was good but could h ave used a cup of water easily.
I guess with as many modifications/possible mistakes we made I can't give a full fledged review but I did find this to be a good starter recipe if not a bit too time consuming.
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!
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!
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!
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
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.
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