Wednesday, December 21, 2011


Recipe and image courtesy of the California Strawberry Commission


2 cups California strawberries, crushed

1 cup maple syrup

¼ cup cider vinegar

1 Tbsp grated lemon rind

2 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 tsp dried thyme leaves

1 Tbsp fresh ginger, grated

1 clove garlic, minced

1 boneless, single turkey breast, (about 3 lbs, 1.5 kg)

1 tsp dried thyme leaves

1 Tbsp grated lemon rind

½ tsp salt

½ 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 maple-strawberry sauce. Garnish with fresh California strawberries.

Serves 8

Tip: The maple-strawberry sauce can also be used on a whole turkey – perfect for a holiday dinner.

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