1 (6 to 8 pound) bone-in turkey breast, fresh or thawed if frozen
1 tablespoon canola oil
1 tablespoon grainy country-style mustard
to taste salt and freshly ground black pepper
1 medium apple, cored and thinly sliced (unpeeled)
1/4 cup maple syrup
2 tablespoons cider vinegar
dash Worcestershire sauce
1 tablespoon canola oil
1 tablespoon grainy country-style mustard
to taste salt and freshly ground black pepper
1 medium apple, cored and thinly sliced (unpeeled)
1/4 cup maple syrup
2 tablespoons cider vinegar
dash Worcestershire sauce
Preparation
Pat breast dry with paper towels.
In small bowl, mix oil and mustard, rub over breast and under skin from neck end. Do not detach skin at base. Season with salt and pepper. Slide apple slices between skin and meat.
Place breast on a rack in a shallow roasting pan. Roast, uncovered, in a preheated 350 degree F oven for about 1-1/2 to 1-3/4 hours or until a food thermometer inserted in thickest part of breast registers 170 degrees F.
Meanwhile, combine syrup, vinegar and Worcestershire sauce.
During last 20 minutes of roasting, baste breast with mixture. If skin is browning too quickly, tent with foil.
Remove breast to serving platter and let rest 10 to 15 minutes before carving.
