Maple Basted Turkey
Prep
25m
Cook
4h
Wait
10m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Rub
| 2 Tbs maple or brown sugar |
| 1 Tbs sweet paprika |
| 2 tsp pepper fresh ground |
| 1 tsp salt |
| 1 tsp garlic powder |
| 1 tso onion powder |
| 1/2 tsp cayenne pepper |
| 1/2 tsp dry mustard |
| 1 turkey breast |
Maple Basting Mix
| 1/4 cup maple syrup |
| 4 Tbls salted butter |
Maple Basted Turkey Directions
- Make the rub first. Add maple/brown sugar in a blow adding the paprika, black pepper, coarse salt, celery salt, garlic and onion powders, cayenne, and mustard in a small bowl and stir to mix.
- After you rise your turkey off, blot it with paper towel
- Take the rub and rub all over your turkeybreast/turey and place it in the resealable turkey bagt.
- Place in the refrigerator over night
- (If you are going to BBQ, then make sure you have 2 cups of your wood chips(Maple) soaked and redy to go for the next day.)
- The next day, prepare your basting mixture by melting the butter in a sauce pan and adding the maple syrup.
- If you are BBQing, make sure your grill is set up to indirect grilling and preheat your grill to medium. (Make sure you have a drip pan ready.
- If you are using the oven, preheat your oven to 275°-300°
- Baste your turkey with the sauce.
- Baste regualarly and often.
- When trukey is done, take it out of the oven and let rest for 10 minutes before cutting.
- Great hot or cold.
Nutrition facts
Serving size 1 slice diet gluten free lactose free
Per Serving
| Kcal: | 393 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 2522mg |
| Carbs: | 13g |
| Sugar (g): | 6.2g |
| Fat: | 11g |
| Saturated fat (g): | 3.7g |
| Cholesterol: | 164mg |
| Proteins: | 50.1g |
