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Featured Cookbook
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The Greenbrier's Peppered Maple Turkey Breast
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Heartland Bread Company's Cinnamon Swirl Bread
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The Greenbrier's Peach and Raspberry Torte with Almonds
Book Description
"Oh My Stars! Recipes that Shine" features landmark recipes, easy-to-follow directions, regional trivia, cooking tips and a children's section! This beautiful hardback cookbook is a real treasure for anyone. Featuring recipes from the nationally reknown resorts, The Greenbrier (White Sulphur Springs, WV) and The Homestead (Hot Springs, VA
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Oh My Stars! Recipes that Shine
Authors: Junior League of the Roanoke Valley
Date: June 2000
ISBN: 096794970X
Publisher: Favorite Recipes Press
Hardcover
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Servings: 6 to 8
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Maple Syrup Glaze
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1 cup West Virginia maple syrup
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3 tablespoons light brown sugar
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1 1/2 tablespoons Dijon mustard
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Turkey
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3 tablespoons cracked black peppercorns
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1 tablespoon kosher salt
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1 (3 to 3 1/2-pound) boneless skinless turkey breast
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1/2 cup (1 stick) butter; cut into 8 slices
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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.
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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.
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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.
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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.
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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.
More From This Book:
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The Greenbrier's Peppered Maple Turkey Breast
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Heartland Bread Company's Cinnamon Swirl Bread
-
The Greenbrier's Peach and Raspberry Torte with Almonds
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