By Riki Senn

Riki Senn creates, writes and edits curriculum for the Viking Cooking School locations throughout the United States.

Maple Glazed Turkey Breast


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.

  • 2 cinnamon sticks
  • 1 cup pure maple syrup
  • 3 tablespoons (packed) light brown sugar
  • 1 1/2 tablespoons Dijon mustard
  • 2 tablespoons cracked black peppercorns, or to taste
  • 1 tablespoons kosher salt
  • 1 (3 pounds) boneless skinless turkey breast, approximately
  • 1 stick (8 tablespoons) unsalted butter, cut into 8 slices
Combine maple syrup, brown sugar, and mustard in a small sauce pan over medium heat. Cook, stirring occasionally, until sugar has dissolved and mixture is smooth, about 3 - 5 minutes. Remove from heat and keep warm. Preheat oven to 325°F. Position a rack in the center of the oven.

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.

Yield: 6-8