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Recipe in Pictures

Maple Sage Turkey Breast

1  |  2  |  3 

The nutrition information for this recipe includes the skin. Most nutritionists will tell you to not eat chicken or turkey skin because that's where all the fat is. Dr. Gourmet recipes that use chicken follow this guideline, but this recipe is really designed for special occasions. Eat the skin if you like because holidays are the time to splurge and roast turkey is the perfect comfort food to splurge on.

Here's the recipe for Maple Sage Turkey Breast without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

Step Three: Assemble and Roast

  • Scatter the onions in the bottom of a small roasting pan... Scatter the onions in the bottom of a small roasting pan...
  • ...breaking them up as you do. ...breaking them up as you do.
  • I like to line the pan with foil for easy clean up. I like to line the pan with foil for easy clean up.
  • Scatter the peppercorns over the onions. Scatter the peppercorns over the onions.
  • Add the salt. Add the salt.
  • Add the thyme. Add the thyme.
  • Add the sage. Add the sage.
  • Place the turkey breast on top of the onions. Place the turkey breast on top of the onions.
  • Cover the turkey breast with foil. Cover the turkey breast with foil.
  • Place the covered turkey in the pan in an oven preheated to 325°F. Place the covered turkey in the pan in an oven preheated to 325°F.
  • After cooking for an hour remove from the oven. After cooking for an hour remove from the oven.
  • Set the foil aside and baste with half of the maple syrup. Set the foil aside and baste with half of the maple syrup.
  • After basting, return the turkey to the oven and cook, uncovered, for another 30 to 45 minutes. After basting, return the turkey to the oven and cook, uncovered, for another 30 to 45 minutes.
  • Remove and baste with the remaining maple syrup. Remove and baste with the remaining maple syrup.
  • Return the pan to the oven and cook for another 15 to 30 minutes... Return the pan to the oven and cook for another 15 to 30 minutes...
  • ... until the internal temperature is 160°F. ... until the internal temperature is 160°F.
     

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