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LET'S EAT

Recipe for maple-glazed turkey breast

Karoline Boehm Goodnick for The Boston Globe

Serves 8

Classic New England ingredients of apples, turnips, and maple syrup go with this boneless turkey breast. Cider keeps the breast moist during cooking; maple syrup and brown sugar make a glaze.

2  tablespoons canola oil

3  large turnips, cut into thick wedges

1/2  cup apple cider

1  boneless turkey breast (about 3 1/2 pounds)

Salt and pepper, to taste

1  cup maple syrup

1/2  cup dark brown sugar

1  tablespoon paprika

1  tablespoon dry mustard

3  baking apples, cored and cut in thick wedges

2  tablespoons cornstarch

2  tablespoons water

1  cup chicken stock

1. Set the oven at 350 degrees. In a large roasting pan, heat 1 tablespoon canola oil over medium-high heat. Add the turnips, and cook, stirring often, for 5 minutes or until they begin to brown. Add 1/2 cup apple cider.

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2. Rub the breast with 1 tablespoon canola oil and sprinkle with salt and pepper. Place turkey on turnips. Roast for 30 minutes.

3. In a bowl, mix maple syrup, sugar, paprika, and mustard.

4. Remove turkey from the oven and set it on a platter. Add the apples to the turnips. Replace turkey and brush it with maple mixture. Roast for 10 minutes. Continue glazing every 10 minutes for 40 minutes more or until a thermometer inserted into the center registers 160 degrees. (Total cooking time is about 1 hour and 20 minutes.)

5. Turn on the broiler. Broil the turkey for 3 minutes or until the glaze browns. Transfer the turkey, turnips, and apples to a platter; keep warm.

6. In a bowl, whisk the cornstarch and water. Return the roasting pan to the heat. Stir in the stock and bring to a boil. Whisk in the cornstarch mixture and let the mixture bubble steadily for 1 minute, stirring constantly. Taste and add more salt and pepper, if you like.

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7. Carve the turkey into thick slices and arrange on the platter. Serve with cider gravy.