Maple And Chipotle Roasted Turkey Breast Recipes

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Let the turkey sit at room temperature for about 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
• Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
• Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
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MAPLE-ROASTED TURKEY WITH SAGE BUTTER

Steps:

• Preheat the oven to 350 degrees F and remove the top rack of the oven.
• Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper.
• Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminum foil, and place in the oven.
• In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with gravy.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE BUTTER

Steps:

• Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
• Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
• Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse until well combined.
• Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
• Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
• Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.

ROAST TURKEY WITH MUSTARD MAPLE GLAZE

Steps:

• For the mustard maple glaze: Whisk together the maple syrup, horseradish, mustard and ancho in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes to allow the flavors to meld. (Can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.)
• For the turkey: Remove the turkey from the refrigerator 1 hour prior to roasting. Preheat the oven to 450 degrees F.
• Scatter the carrots, celery and onions in a large roasting pan and set a roasting rack on top. Place the turkey on the rack and sprinkle the cavity with salt and pepper. Brush the entire turkey with the melted butter and sprinkle liberally with salt and pepper. In a medium saucepan, combine 4 cups of the chicken stock and the 1/2 stick butter; keep warm over low heat. Ladle a cup or so over the bird.
• Transfer the turkey to the oven and roast until light golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with a few cups of the warm chicken stock mixture every 15 minutes, until an instant-read thermometer inserted into the thigh registers 145 degrees F. Return the turkey to the oven and cook, basting with mustard maple glaze every 10 minutes, until it reaches an internal temperature of 155 degrees F. The total roasting time will be about 2 hours 45 minutes.
• Transfer the turkey to a large cutting board, tent loosely with foil, and let rest for 30 minutes to 1 hour before slicing. Meanwhile, strain the drippings from the roasting pan into a bowl, discarding the solids. If needed, add enough of any remaining chicken stock to make 6 cups of liquid.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown. Slowly whisk the drippings into the flour mixture. Bring to a boil, whisking until the mixture begins to thicken and the flour taste has been cooked out, about 10 minutes. Add more stock if needed and a splash of white wine if desired, and cook for 2 minutes longer. Fold in the herbs and season with salt and pepper. Serve immediately.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE

Steps:

• Preheat the oven to 325°F
• Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
• Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
• Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
• Rub the turkey breast with the chipotle paste.
• Carefully slip your fingers under the skin and put more paste between the skin and the meat.
• Roast the turkey breast in the oven for about 2 hours.
• Let the turkey rest at room temperature for about 15 minutes before carving.