"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
1 (3 to 3 1/2-pound) boneless skinless turkey breast
1/2 cup (1 stick) butter; cut into 8 slices
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.
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.
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.
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.
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.
