by Riki Senn
Perfectly cooked juicy turkey breast is glazed with the tantalizing flavor combination of sweet maple syrup and freshly cracked black peppercorns. A hint of Dijon mustard adds an extra touch of spice. Serve as an entrée, or tuck thin slices into a soft roll for a sandwich or snack.
Combine cracked black peppercorns and salt in a shallow, flat container large enough to accommodate the turkey breast. Roll the turkey in the peppercorn and salt mixture, coating it thoroughly and evenly.
Place the spice-crusted turkey on a baking rack in a roasting pan; bake in the preheated oven for 15 minutes, then brush liberally with the maple syrup glaze. Cook for 5 minutes more, then top with 4 slices of butter.
Continue cooking for 15 minutes, then baste again, liberally, with the maple syrup glaze. Cook for an additional 5 minutes, then top with the remaining butter slices. Continue cooking until a meat thermometer registers 160°F at the thickest part of the turkey breast, approximately 15 to 20 minutes more.
Remove turkey breast from oven and brush once more with maple syrup glaze. Let rest in a warm place for 15 minutes before slicing. (Note: The turkey will continue to cook after it is removed from the oven and will reach 165°F while resting).
Pour any pan juices from the roasting pan into the remaining maple syrup glaze and stir to combine. Place over medium-high heat and bring to a boil; cook until reduced slightly, about 3 to 5 minutes.
Slice turkey breast and overlap slices on a warmed serving platter. Drizzle the reduced glaze over the turkey slices and serve warm or at room temperature.
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