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