Rosemary Maple Glazed Turkey Breast
Yield – 12 servings
Preparation Time – 30 minutes
Cooking Time – 2 1/4 hours, or longer depending on turkey size
4ish lb. turkey breast
Salt and pepper
4 onions, halved
6 garlic cloves, smashed
6 rosemary stalks, divided
2 cups chicken stock or water
2 cups balsamic vinegar
1 cup maple syrup
Place the turkey breast in a small roasting pan and season with salt and pepper, inside and outside.
Place 2 onion halves and 2 garlic cloves with 1 stalk of rosemary inside/underneath of the breast cavity.
Place the other onion halves and garlic and 2 other rosemary stalks around the turkey breast in the pan. Pour in the 2 cups of stock. (I added stock because the turkey breast will not release as much liquid as a whole turkey will. If you are cooking a whole turkey, you can leave the stock out. The stock will give enough liquid to make a gravy after it has cooked.)
Roast at 325 for 2 1/4 hours (or as directed by lb.) or until internal thermometer reads 165. Add glaze 2 times during the roasting.
Once the turkey is in the oven, begin make the glaze and reducing the liquids. To a small saucepan, add the balsamic vinegar, maple syrup and chopped rosemary leaves. Bring to bubbling and bubble over medium-low heat for about 30 minutes, stirring often. Watch the video to see how you know the glaze is finished.
Add about 1/3 of the warm glaze onto the turkey. Pull off the heat and let cool. After another hour in the oven, add the next 1/3 round of glaze to the turkey. Once the turkey is cooked and cooled for about 15 minutes, add the last of the glaze before slicing and serving.
She even shows you a video of how to know when the glaze is ready!