Smoked Turkey Breast with Honey-Maple Glaze

Name: Smoked Turkey Breast with Honey-Maple Glaze
Yield: serves 6 to 8
Ingredients: 2 teaspoons brown mustard; 2 teaspoons extra-virgin olive oil; 1 tablespoon dark brown sugar; 1 teaspoon garlic salt; 1 teaspoon celery salt; 1 teaspoon paprika; 1/2 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1 boneless skinless Turkey Breast about 4 pounds; 4 tablespoons (1/2 stick) butter; 3 tablespoons pure maple syrup; 1 tablespoon honey

December 9, 2011

When a whole turkey is a little too much meat for your gathering, a turkey breast is a great option. The bad news is that most turkey breasts sold in grocery stores are seasoned, precooked, and in some cases processed. If raw turkey breasts are not a staple in your grocery-store meat case, ask your butcher for boneless turkey breast lobes. The other way to obtain raw boneless breasts is to cut your own, which is a simple process. Beginning with a whole turkey, place your knife parallel to the backbone. Cut straight down about three inches following the backbone until your knife reaches the rib cage. Follow the rib cage with the knife, cutting away from the backbone. This will separate the breast lobe from the whole turkey. Repeat the process on the other side of the turkey to yield a second boneless turkey breast. Freeze the remaining turkey for future use.

Recipe notes

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