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Peppered Maple Turkey Breast

3 tablespoons cracked black peppercorns
1 tablespoon kosher salt
3- to 3 1/2-pound boneless, skinless turkey breast, fresh or thawed
4 ounces butter (1 stick), cut into 8 slices

]Maple Syrup Glaze:
1 cup West Virginia maple syrup
3 tablespoons light brown sugar
1 1/2 tablespoons Dijon mustard

Preheat oven to 325 degrees.

In a shallow pan combine cracked peppercorns and salt. Roll turkey breast in peppercorn/salt mixture to coat thoroughly and evenly.

To prepare glaze, combine all ingredients in a small saucepan and stir until brown sugar is dissolved.

Place spice-crusted turkey breast on a baking rack in a roasting pan and put into preheated oven. Cook for 15 minutes, then brush liberally with glaze. Cook for 5 minutes more and top with 4 slices of butter. Continue cooking for 15 minutes, then baste again with glaze and cook for 5 minutes.

Place remaining 4 slices of butter on top of turkey breast, and continue cooking for 15 minutes or until a meat thermometer registers 150 degrees at the thickest part of the breast. (Turkey will continue to cook after it's removed from oven and will reach 160 degrees while resting.)

Remove turkey breast from oven and brush once more with glaze. Let rest in a warm place for 15 minutes before slicing. Pour pan juices into remaining glaze and stir to combine. Heat over high heat for approximately 3 to 5 minutes to reduce slightly.

Slice turkey and overlap slices on serving platter. Pour reduced glaze over turkey slices and serve warm or at room temperature.

Recipe from La Varenne at The Greenbrier

Sunday, May 16, 1999

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