MAPLE SYRUP-MUSTARD-GLAZED TURKEY BREAST

Serves 6, with leftovers.

Note: It takes some planning, but brining your turkey makes the meat super-moist and tender. This easy recipe is flavored with apple cider and maple syrup. I used a half breast (about 3 pounds) and it turned out great. “Farmhouse Rules: Simple, Seasonal Meals for the Whole Family,” by Nancy Fuller.

For brine and turkey

• 2 c. apple cider

• 1/2 c. maple syrup

• 1/2 bunch fresh thyme leaves

• 2 bay leaves

• 1/2 c. kosher salt

• 1 orange, cut into quarters

• 1 whole bone-in, skin-on turkey breast (about 5 lb.)

 

For spice rub and glaze

• 2 tbsp. unsalted butter

• 1 tsp. paprika

• 1/2 tsp. dry mustard

• 1/2 tsp. dried sage

• 1/4 tsp. granulated garlic

• 1/4 tsp. freshly ground black pepper

• 1/4 c. maple syrup

• 2 tbsp. Dijon mustard

Directions

For brine: In pot large enough to hold the turkey breast comfortably, combine 2 quarts water with cider, maple syrup, thyme, bay leaves, salt and orange quarters. Bring just to a simmer. Add 2 quarts ice water (about half ice/half water). Let come to room temperature. Submerge turkey in brine, cover and refrigerate overnight or all day (about 12 hours).

For turkey: Preheat oven to 400 degrees. Arrange a rack in large roasting pan (a V-neck roasting rack is ideal, but any rack will work).

Remove turkey from brine, rinse well and pat dry. Loosen skin off turkey breast with fingers and rub butter under the breast skin.

In small bowl, stir together paprika, dry mustard, sage, granulated garlic and pepper, and rub all over the turkey breast. Set turkey on rack breast side up and roast for 30 minutes.

Meanwhile, in small bowl, stir together maple syrup and mustard. After 30 minutes, reduce oven temperature to 325 degrees and brush turkey with some of the glaze. Continue to roast, basting twice more, until meat thermometer inserted into the thickest part of breast reads 165 degrees, about 1 1/2 hours, depending on the size of breast. Let turkey rest on cutting board for 15 minutes before carving.

Nutrition information per serving of 5-6 oz. meat:

Calories 345 Fat 14 g Sodium 880 mg

Carbohydrates 8 g Saturated fat 5 g Calcium 35 mg

Protein 44 g Cholesterol 125 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb, 6 lean meat.

 

CIDER-BRAISED TURKEY LEGS

Serves 4.

Note: If the turkey legs don’t fit in a Dutch oven, use a 16-inch cast-iron skillet. The sauce is so tasty; save it to spoon over rice or potatoes. From marthastewart.com.

• 2 turkey legs (from one 15- to 16-lb. turkey)

• Coarse salt and freshly ground pepper

• 4 slices thick-cut bacon, cut into 1/2-in. pieces

• 2 tbsp. olive oil

• 2 carrots, chopped

• 2 ribs celery, chopped

• 2 leeks, white and light-green parts only, sliced crosswise into 1/2-in. rounds

• 2 tbsp. packed light-brown sugar

• 3 sprigs fresh thyme

• 2 sprigs fresh sage

• 2 fresh bay leaves

• 2 c. apple cider

•1 c. homemade or store-bought low-sodium chicken broth

Directions

Preheat oven to 300 degrees.

Rinse and dry turkey legs; season on all sides with salt and pepper. Set aside.

Place bacon in a large Dutch oven and cook, stirring occasionally, over medium heat until bacon begins to crisp, 3 to 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Increase heat to high and add olive oil. Add turkey legs, skin side down, working in batches if necessary. Cook, turning, until turkey is browned on all sides, about 5 minutes per side. Transfer legs to a plate and discard all but 1 tablespoon of rendered fat from Dutch oven.

Add carrots, celery and leeks to Dutch oven and cook, stirring, until golden brown, about 5 minutes. Add brown sugar and cook until it begins to bubble. Add thyme, sage, bay leaves, and cider; bring to a boil and stir, breaking up any browned bits at the bottom of pan. Continue boiling until cider is reduced by half, about 5 minutes.

Add chicken stock and bring to a boil; reduce heat to a slow simmer and add reserved bacon. Return turkey legs to the Dutch oven, skin side down; cover and transfer to oven. Cook for 40 minutes, turn turkey legs, uncover, and continue cooking until legs are tender and starting to fall off the bone, 45 to 50 minutes more.

Transfer turkey legs to a serving platter. Skim fat from top of braising liquid and discard; season braising liquid with salt and pepper and spoon over turkey legs. Serve immediately.

Nutrition information per serving:

Calories 413 Fat 17 g Sodium 330 mg

Carbohydrates 32 g Saturated fat 5 g Calcium 84 mg

Protein 33 g Cholesterol 146 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 fruit, ½ bread/starch, ½ other carb, 4 ½ lean meat, ½ fat.