Servings: Makes 4 to 6 servings
1 cup maple syrup
2 teaspoons hickory-smoked marinade
1 (5-pound) fresh or frozen and thawed bone-in skin-on turkey breast
3 tablespoons butter, softened
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup chicken broth
Garnish: fresh sage leaves
1. Preheat oven to 350°. Spray a roasting pan and roasting rack with nonstick cooking spray.
2. In a small bowl, combine maple syrup and marinade. Reserve half of syrup mixture for sauce. Using a meat injector, inject remaining syrup mixture into several places in breast.
3. In a small bowl, combine butter and next 3 ingredients; rub under and over skin of breast. Place, breast side up, on rack in prepared pan.
4. Bake for 1 1/2 hours or until a meat thermometer inserted into thickest part of breast registers 165°. Transfer turkey to a serving platter, and cover loosely with aluminum foil; let stand for 15 minutes before slicing.
5. While turkey is resting, in a saucepan, bring reserved syrup mixture and chicken broth to a boil over medium-high heat. Cook, stirring constantly, for 2 minutes or until thickened. Serve with turkey. Garnish with fresh sage, if desired.
Recipe Courtesy of Cooking with Paula Deen Magazine