This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
The onion is cooked long enough that some should be able to tolerate it.
This recipe is safe for those who are sensitive to gluten.
“What is sauce for the goose may be sauce for the gander but is not necessarily sauce for the chicken, the duck, the turkey or the guinea hen.” Alice B. Toklas, Writer
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.
Servings: 8 | Serving size: 4 ounces turkey breast
Cooking Time: 150 Minutes
This recipe does make great leftovers as sandwiches, but you can also use the leftovers in Roasted Turkey, Wild Rice and Cranberry Salad.
Serve with Roasted Garlic Mashed Potatoes [Low Sodium Version] or Plain Mashed Potatoes [ Low Sodium Version] or Mashed Yams or Cornbread Dressing as well as either Roasted Beets or Parmesan Squash or Herbed Zucchini or Green Beans with Red Onion or Yellow Squash and Onions
Preheat the oven to 325°F.
Rinse the whole turkey breast in cold water and pat dry.
Line a roasting pan with aluminum foil. Place the onion pieces in the bottom on top of the aluminum foil in a mound.
Scatter the salt, sage, thyme, and peppercorns over the top of the onions.
Place the turkey breast on top of the onions (skin side up) and cover lightly with aluminum foil, then place the pan inside the preheated oven. Roast for 30 minutes, then turn the roasting pan 180° in the oven (to make sure the turkey roasts evenly). After another half hour remove the aluminum foil. Top with 1/4 cup of the maple syrup and return the pan to the oven.
After another 30 to 45 minutes, baste the turkey with the juices from the bottom of the pan and add the other 1/4 cup maple syrup. If the skin is getting too crispy, you can put the foil back over the top. Cook until the internal temperature of the breast meat is 160°F.
Remove to a cutting board and allow to rest for at least 10 minutes before carving.
While the turkey is resting, skim the excess fat from the bottom of the roasting pan and discard. Place the roasted onions, herbs and remaining liquid in a blender and puree until smooth. Add up to 1/2 cup chicken stock to the desired thickness (it might take less, but if it is still not thin enough, use a little water - about a tablespoon at a time).
Reheat the sauce gently and serve over the sliced turkey.
Serving size: 4 ounces turkey breast
|Calories 198||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 18g||5%|
|Dietary Fiber 0g||2%|
|Vitamin A 0%||Vitamin C 3%|
|Calcium 3%||Iron 8%|
|Vitamin K 2 mcg||Potassium 324 mg|
|Magnesium 26 mg|