Thursday, December 18, 2008

Brown Sugar Crackle Glazed Turkey

I've fallen in love with the brown sugar turkey deli meat in the local deli. So imagine my delight to stumble across a recipe for brown sugar glazed turkey in the November 2008 issue of Sunset magazine. I used a turkey breast instead of the whole turkey. Mainly because we really only eat the white meat of the turkey and because I had several sitting in the freezer thanks to a misprint on labels at the local grocery store. I picked up several organic turkey breasts for 49 cents a lb because of the misprint on the labels. Anyway this recipe do not disappoint. It was really really good. I can't wait to make it again. For some reason the glazed burned on the bottom of my pan so I suggest using something under the turkey like foil. I used half of the following recipe for the turkey breast since the recipe was for a 18-24 lb turkey.

In a small bowl, mix 2 cups packed light brown sugar, 5 tbsp dijon mustard, and 2 tsp coarsely and freshly ground black pepper. When turkey has about 45 minutes left to cook (breast temperature at the bone will be about 135 degrees for birds up to 18 lbs, and about 145 for larger ones), spread with half the glaze. Cook 20 minutes. Brush with remaining glaze and cook, sliding folded strips of foil between bird and grate if edges of turkey begin to get too dark, and draping any other dark areas with foil, until thermometer registers 160 degrees. Makes enough to glaze a 12-24 lb turkey.

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  1. Sometimes, I think the glazes are better than the turkey itself. This sounds crunchingly sweet & delicious! And simple too!

    Thanks for sharing Norah...

  2. Oh I agree. I picked at the pieces that had the glaze on them. It was very simple to make.


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