Turkey breasts instead of a whole bird = super-speedy dish (flavored with a sweet and savory combo of maple syrup, mustard and fresh rosemary).
This recipe is part of our 60-Minute Thanksgiving. Here’s the full menu:
- 2 boneless, skin-on turkey breasts (around 2 pounds each, 4-4 ½ pounds of meat total)
- Salt and coarse black pepper
- 4 tablespoons butter
- ¼ cup maple syrup
- ¼ cup grainy mustard
- 2 tablespoons chopped fresh rosemary
- 1 cup turkey or chicken stock
Preheat oven to 375˚F.
Pat the turkey breasts dry and season liberally all over with salt and coarse black pepper.
Place turkey breasts in a large cast-iron skillet or medium roaster pan. Melt the butter in a small skillet or saucepot and whisk in the syrup and mustard, add the rosemary and stock and spoon the sauce evenly over the breasts.
Roast turkey 20 minutes, baste with pan drippings and roast 20-25 minutes more to 160-165˚F. Remove turkey to carving board to rest a few minutes. Reserve the sauce and drippings in the cast-iron pan.
Carve turkey, arrange on platter and top with jus.