The Greenbrier’s Peppered Maple Turkey Breast
- Yield: 6 to 8 servings
- Maple syrup glaze:
- 1cup West Virginia maple syrup
- 3tablespoons light brown sugar
- 1 1/2tablespoons Dijon mustard
- 3tablespoons cracked black peppercorns
- 1tablespoon kosher salt
- 1 (3 to 3 1/2 pound) boneless skinless turkey breast
- 1/2cup (1 stick) butter, cut into 8 slices
For the glaze:
- Combine the maple syrup, brown sugar and Dijon mustard in a small saucepan. Cook until the brown sugar dissolves, stirring constantly to blend well.
For the turkey:
- Mix the peppercorns with the kosher salt in a shallow dish. Roll the turkey in the seasoning mixture, coating well. Place on a rack in a roasting pan; insert a meat thermometer into the thickest portion.
- Roast at 325 degrees for 15 minutes; brush with the glaze. Roast for 5 minutes. Top with 4 slices of the butter. Roast for 15 minutes and brush again with the glaze. Roast for 5 minutes.
- Place the remaining 4 slices butter on the turkey and roast for 15 minutes longer or to 150 degrees on the meat thermometer. Remove from the oven and brush again with the glaze; the turkey will continue to cook and should read 160 degrees on the meat thermometer. Let stand for 15 minutes before carving into slices. Overlap the slices on a serving plate.
- Combine the pan drippings with the remaining glaze in a small saucepan. Cook over high heat for 3 to 5 minutes or until slightly reduced. Spoon over the turkey slices. Serve warm or at room temperature.
Recipe reprinted with permission from The Junior League of Roanoke Valley, Virginia, Inc., Oh My Stars! Recipes That Shine (The Junior League of Roanoke, Valley, Virginia, Inc., 2000)