Recipe and photo from the California Strawberry Commission. Permission was granted prior to posting.
*Disclaimer: the recommendation to use California strawberries is strictly from the California Strawberry Commission and from the creator of this recipe. Food Tastes Yummy does not fully endorse products.*
Serves 8
Preheat the oven to 325 degrees F
Baking time: 1-1/2 hours
Glaze Ingredients:
- 2 cups California Strawberries, crushed
- 1 cup maple syrup
- 1/4 cup cider vinegar
- 1 tbsp lemon rind, grated
- 2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- 1 tsp dried thyme leaves
- 1 tbsp fresh ginger, grated
- 1 garlic cloves, minced
Turkey Ingredients:
- 1 single turkey breast (about 3 lb), boneless
- 1 tsp dried thyme leaves
- 1 tbsp lemon rind, grated
- 1/2 tsp salt
- 1/2 tsp fresh ground pepper
Bring first nine ingredients to a boil in a large saucepan over medium-high heat; reduce heat to medium-low and cook, stirring often, 25 minutes or until thickened. Remove from heat and cool. Reserve 1 ½ cups sauce; cover and chill.
With fingers, loosen skin at the thickest part of the turkey breast. Slide fingers under skin to loosen and make pocket, leaving skin intact on 3 sides. Press thyme, lemon rind, salt and pepper into pocket, pressing skin to spread evenly.
Place turkey, skin side up, in a small shallow roasting pan. Spread with ¾ cup of the maple-strawberry sauce; cover loosely with aluminum foil and roast at 325°F for 45 minutes; uncover and bake 45 minutes longer or until a meat thermometer registers 185°F, basting with remaining ¾ cup maple-strawberry sauce every 15 minutes.
Transfer turkey to cutting board; tent with foil and let stand for 15 minutes before slicing. Serve with reserved
Tip: The maple-strawberry sauce can also be used on a whole turkey – perfect for a holiday dinner.
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