Succulent Holiday Turkey with Maple Strawberry Glaze


2 cups California strawberries, crushed
1 cup maple syrup
1/4 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
1/4 tsp salt
1/4 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 1/2 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 3/4 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.

Recipe and image courtesy of California Strawberry Commission. For more information and recipe ideas, please visit

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