Name: Maple Roast Turkey Breast
Total time: 2 h 35 min
Cuisine: US & Canada
Ingredients: ½ cup table salt, for brining; 4 tablespoons unsalted butter, softened; 3/4 teaspoon table salt; 1/4 teaspoon pepper; 1/4 cup maple syrup; 1 tablespoon Dijon mustard; 1 whole bone-in, skin-on turkey breast (about 6 pounds)

Why This Recipe Works

Outside of Thanksgiving, roasting an entire turkey often seems like overkill. Our Maple Roast Turkey Breast recipe is a better option for smaller gatherings. Turkey breasts are usually sold in a few varieties—natural (untreated), self-basted (injected with a brine solution), and kosher (salted and rinsed during the koshering process). We found that any of these work in this roast turkey breast recipe. If using a natural breast, we recommend brining the bird in a saltwater solution to season the meat and keep it moist. Brushing the glaze onto the bird at the end of the roasting time kept it from burning. Before roasting, we rubbed butter under the skin to add moisture and flavor to the delicate white meat. After the turkey has been rubbed with butter, it can be covered and refrigerated for up to 24 hours prior to roasting.

Before You Begin

This recipe works equally well with any type of turkey breast. We recommend brining (step 1) if using a natural turkey breast. If brining, omit the salt from the butter mixture in step 2. Skip brining if using a kosher turkey breast (soaked in salt water during processing) or self- basting turkey breast (injected with salt and water). The ingredient list on the turkey breast's package will say whether it's been treated with salt. If using a frozen turkey breast, thaw it in the refrigerator for 24 hours.

Instructions

Dissolve 1/2 cup of table salt in 4 quarts of cold water in a large container; submerge the turkey breast in brine, cover it with plastic wrap, and refrigerate it for three to six hours. (Do not brine the turkey breast any longer, or it will be too salty.) Remove from brine and dry thoroughly with paper towels.

Adjust oven rack to lower-middle position and heat oven to 425 degrees. Mix butter, salt, and pepper in small bowl. Combine maple syrup and mustard in another small bowl.

Carefully separate turkey skin from meat. Rub butter mixture under skin. Arrange turkey breast-side up on greased V-rack set inside large roasting pan. Pour 2 cups water into bottom of pan and roast until turkey is golden, about 30 minutes.

Decrease oven temperature to 325 degrees. Roast turkey for 45 minutes. Remove turkey from oven and brush with half of maple mixture. Return to oven and continue to roast until meat registers 160 degrees, 15 to 30 minutes, brushing with remaining maple mixture after 15 minutes. Transfer turkey to cutting board and let rest 20 minutes. Carve and serve.

Make Ahead: After the turkey is rubbed with seasoned butter in step 3, it can be covered and refrigerated for 24 hours.