Best Roasted Maple Rum Turkey Breast With Sweet Potato Stuffing Recipes

HERBED ROAST TURKEY BREAST

Herbed Roast Turkey Breast image

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. -Lisa Mahon Fluegeman, Cincinnati, Ohio

Provided by Taste of Home

Categories Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 bone-in turkey breast (5 to 6 pounds)
5 teaspoons lemon juice
1 tablespoon olive oil
1 to 2 teaspoons pepper
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic salt
1 medium onion, cut into wedges
1 celery rib, cut into 2-inch pieces
1/2 cup white wine or chicken broth

Steps:

Preheat oven to 325°.With fingers, carefully loosen the skin from both sides of turkey breast. Combine lemon juice and oil; brush under the skin. Combine the pepper, rosemary, thyme and garlic salt; rub over turkey., Place onion and celery in a 3-qt. baking dish. Top with turkey breast, skin side up. Pour wine into the dish. , Bake, uncovered, 2 to 2-1/2 hours or until a thermometer reads 170°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand 15 minutes before carving.

Nutrition Facts : Calories 285 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 241mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

ROASTED MAPLE RUM TURKEY BREAST WITH SWEET POTATO STUFFING

Roasted Maple Rum Turkey Breast with Sweet Potato Stuffing image

Craving a Thanksgiving-style dinner? Try this recipe to get all of the Turkey Day flavors you want, without all of the work (or calories!)

Provided by Betty Crocker Kitchens

Categories Entree

Time 3h15m

Yield 10

Number Of Ingredients 15

Ingredients

12 slices white whole-grain bread, cut into 1/2-inch cubes (7 cups)
1 tablespoon olive oil
3/4 cup chopped onion
1/2 cup sliced celery
1 large sweet potato (about 12 oz), peeled, cut into 1/2-inch cubes (2 cups)
1/3 cup sweetened dried cranberries
1 can (14 oz) reduced-sodium chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 whole turkey breast (4 1/2 to 5 lb), thawed if frozen
1/3 cup real maple syrup
2 tablespoons dark rum
1/4 teaspoon salt

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. On ungreased large cookie sheet with sides, place bread cubes. Bake 15 minutes, stirring once, until light golden brown.
Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 4 to 5 minutes, stirring frequently, until crisp-tender. In large bowl, toss onion mixture, toasted bread cubes and remaining stuffing ingredients until well mixed. Spoon into baking dish.
Place turkey breast, skin side up, on top of stuffing in center of baking dish. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Cover stuffing with 2 pieces of foil, leaving turkey uncovered. Roast 1 hour.
In 1-quart saucepan, heat syrup, rum and 1/4 teaspoon salt to boiling; do not stir. Boil uncovered 3 to 4 minutes or until mixture coats and runs off spoon.
Brush turkey with half of the glaze. Roast 30 minutes. Brush with remaining glaze. Roast 15 to 45 minutes longer or until thermometer reads at least 165°F. Transfer turkey to serving platter; tent with foil. Let stand 15 minutes for easier carving. Meanwhile, stir stuffing; bake uncovered 15 to 20 minutes longer.

Nutrition Facts : Calories 320, Carbohydrate 29 g, Cholesterol 105 mg, Fiber 3 g, Protein 41 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 14 g, TransFat 0 g