Popular
Latest From the Show
How to Make Maple-Rosemary Turkey Breasts by Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
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:
Lemon-Garlic Mashed Cauliflower or Potatoes
Sautéed Kale or Spinach with Dates and Nuts
Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts
Ingredients
- 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
Yield
Serves: 4 to 6
Preparation
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.