Every year, thousands of home cooks experience stress while cooking Thanksgiving Day dinner. Think about it: you usually cook for yourself, two people, or maybe a table of six. During the holidays, you’re expected to cook for an army! There’s the whole turkey, all the side dishes, the desserts, and appetizers to snack on along the way. If you ask me, it’s way too much to ask. Instead of getting stressed out this year, I’m making this Maple Garlic Turkey Breast instead of a whole turkey, and I’m cooking all my side dishes in a slow cooker.
Easy, Stress-Free Maple Garlic Turkey Breast
There are so many reasons to skip the whole turkey. First of all, it gets really expensive (especially if you’re buying an organic, sustainably-raised, air-chilled turkey). It’s not like every eats all the turkey, anyway. We always have a ton of leftovers in my house, and figuring out what to do with them in a job in and of itself!
The other big problem with buying a whole turkey is thawing it safely. You can’t exactly put the thing in the microwave to get it from frozen to ready-to-cook! The safest way to thaw a whole turkey is in the refrigerator, which takes up a huge amount of space. No, thank you!
Instead of dealing with all those problems, I’m making a Maple Garlic Turkey Breast instead. Turkey breasts are still large enough to feed a crowd. A three-pound half turkey breast will feed two to four people, and a whole six-pound breast can serve up to eight people. They thaw relatively quickly in the refrigerator and this recipe cooks up in under three hours.
If you’re looking for a stress-free dinner this holiday season, this is it!
Yield: 6 servings | Serving Size: about 6 ounces (cooked) | Calories: 476 | Total Fat: 18 g | Saturated Fat: 5 g | Carbohydrates: 23 mg | Fiber: 1 g | Total Sugars: 17 g | Added Sugars: 16 g | Protein: 52 g | Cholesterol: 147 mg | Sodium: 904 mg | SmartPoints (Freestyle): 5
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons smoked paprika
- 1/4 cup orange juice
- 1 Tablespoon olive oil
- 1/2 cup maple syrup
- 1/4 cup garlic paste
- 1/2 cup low sodium soy sauce, or coconut aminos for a gluten free option
- 3 lbs, boneless skinless turkey breast
- Preheat oven to 400 degree F.
- In a large mixing bowl, combine salt, pepper, garlic, smoked paprika, orange juice and olive oil.
- Marinate the turkey breast with the mixture for 30 minutes.
- Place turkey breast in the roasting pan.
- In another mixing bowl, combine the maple syrup, garlic paste, and soy sauce/coconut aminos. Whisk to combine thoroughly.
- Pour mixture over turkey breast and roast at 400 degrees for 5 minutes to get a golden brown caramelized "crust" on the turkey.
- Reduce heat to 325 degrees F.
- Remove from oven, add 1 cup of chicken broth, and cover pan with foil.
- Return to oven, and roast for 1 1/2 - 2 hours, or until internal temperature reads 165 degrees F, basting with juices/maple glaze every 20 minutes.