Maple and Cider Turkey Breast
- 1 (6 to 8 - Pound) BONE-IN TURKEY BREAST, fresh or thawed if frozen
- 1 Tablespoon canola oil
- 1 Tablespoon grainy country-style mustard
- To taste salt and freshly ground black pepper
- 1 Medium apple, cored and thinly sliced (unpeeled)
- 1/4 Cup maple syrup
- 2 Tablespoons cider vinegar
- Dash Worcestershire sauce
Pat breast dry with paper towels.
In small bowl, mix oil and mustard; rub over breast and under skin from neck end. Do not detach skin at base. Season with salt and pepper. Slide apple slices between skin and meat.
Place breast on a rack in a shallow roasting pan. Roast, uncovered, in a preheated 350 degree F oven for about 1-1/2 to 1-`3/4 hours or until a food thermometer inserted in thickest part of breast registers 170 degrees F. For reasons of personal preference, cook turkey to higher temperatures but not to exceed 170 °F in the breast and 180 °F in the thigh.
Meanwhile, combine syrup, vinegar and Worcestershire sauce.
During last 20 minutes of roasting, baste breast with mixture. If skin is browning too quickly, tent with foil.
Remove breast to serving platter and let rest 10 to 15 minutes before carving.
TIP: For more flavorful pan juices, add additional sliced apple, a sliced onion and 1/2 cup apple juice to roasting pan with turkey.
Serve with sweet potatoes and fruit chutney. Garnish with fresh sage.