The Greenbrier's Peppered Maple Turkey Breast
From: Oh My Stars by The Junior League of Roanoke Valley
(Favorite Recipes Press; June 2000; ISBN: 096794970X; HC)
Cookbook Heaven @ Recipelink.com

Servings: 6 to 8

• Maple Syrup Glaze
• 1 cup West Virginia maple syrup
• 3 tablespoons light brown sugar
• 1 1/2 tablespoons Dijon mustard
• Turkey
• 3 tablespoons cracked black peppercorns
• 1 tablespoon kosher salt
• 1 (3 to 3 1/2-pound) boneless skinless turkey breast
• 1/2 cup (1 stick) butter; cut into 8 slices

1. For the glaze, combine the maple syrup, brown sugar and Dijon mustard in a small saucepan. Cook until the brown sugar dissolves, stirring constantly to blend well.
2. For the turkey, mix the peppercorns with the kosher salt in a shallow dish. Roll the turkey in the seasoning mixture, coating well. Place on a rack in a roasting pan; insert a meat thermometer into the thickest portion.
3. Roast at 325 degrees for 15 minutes; brush with the glaze. Roast for 5 minutes. Top with 4 slices of the butter. Roast for 15 minutes and brush again with the glaze. Roast for 5 minutes.
4. Place the remaining 4 slices butter on the turkey and roast for 15 minutes longer or to 150 degrees on the meat thermometer. Remove from the oven and brush again with the glaze; the turkey will continue to cook and should reach 160 degrees on the meat thermometer. Let stand for 15 minutes before carving into slices. Overlap the slices on a serving plate.
5. Combine the pan drippings with the remaining glaze in a small saucepan. Cook over high heat for 3 to 5 minutes or until slightly reduced. Spoon over the turkey slices. Serve warm or at room temperature.