Roasted Maple Turkey


Sorry to have been absent for so long, I’ve missed you!  Have you ever had a sick three year old and a very active toddler on your hands?  If you have then you won’t ask why there’s been no cooking, hardly any eating, and zero blogging.  I did manage to roast this turkey breast before any sickness arrived and I am glad I did, it’s probably the best turkey I’ve made and I’ve been cooking Thanksgiving dinner for a while now.  It’s a snap to make but you do have to brine it over night.  It’s 100 times better tasting then any deli meat I’ve ever had and you have to feel better eating something dr’s would allow a pregnant woman to eat

(pregnant women are not allowed to eat deli meat due to the probability of Listeria existing in those meats and potentially infecting the Mamas).

1 turkey breast bone in – I went to my favorite Holland Meat Market  – They got a website!

1 Cup Maple Syrup –  Do you know this about Maple Syrup?  Here in the US it’s graded AA, A or B.  AA and A are lighter in color and flavor and are also sometimes called “Fancy”.  Grade B is darker in color and has more maple flavor.  I much prefer Grade B but anything you like is good.

1 large handful kosher salt


In a large bowl, put the turkey in.


Pour the maple syrup over the whole bird, and sprinkle liberally with the salt.


Fill with cold water so the bird is fully submerged.  Cover well and allow to sit in the fridge over night.

When you are ready to cook the bird remove from the refrigerator about an hour before you want to put it in the oven to allow to come to room temperature.  Pre heat the oven to 475 degrees and remove the turkey from the liquid and put in a roasting pan.  Pat dry and season with salt and pepper (go easy on the salt since it’s already gotten some salt from the bath.


Cook for 15 minutes at 475 and then turn the oven down to 350.  Allow to roast for an additional 45 minutes or so.  You want the internal temperature of the turkey to read 180 on a meat thermometer.   Cover loosely with foil and allow to rest for at least 15 minutes.


I know it’s really tempting to skip this last step but it makes a world of difference.




One thought on “Roasted Maple Turkey

  1. I love this! Sounds super easy but also kinda fancy with the whole brining step. Will have to try it. Hope everyone is back to healthy. Sounds really hard!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s