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Recipe in Pictures

Maple Sage Turkey Breast

1  |  2  |  3 

The nutrition information for this recipe includes the skin. Most nutritionists will tell you to not eat chicken or turkey skin because that's where all the fat is. Dr. Gourmet recipes that use chicken follow this guideline, but this recipe is really designed for special occasions. Eat the skin if you like because holidays are the time to splurge and roast turkey is the perfect comfort food to splurge on.

Here's the recipe for Maple Sage Turkey Breast without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

Step One: Assemble your ingredients

Ingredients for yellow squash and onions

From bottom left, clockwise: onion, salt, peppercorns, thyme, sage, maple syrup, chicken broth, turkey breast.

Step Two: Slice the onion into wedges

  • Slice the stem and base off the onion. Slice the stem and base off the onion.
  • Slice the onion in half lengthwise. Slice the onion in half lengthwise.
  • Peel the onion and discard the papery outer layer. Peel the onion and discard the papery outer layer.
  • Place the onion on a cutting board cut side down. Slice on an angle to cut a wedge from the onion. Place the onion on a cutting board cut side down. Slice on an angle to cut a wedge from the onion.
  • Depending on your recipe the wedges can be thick or thin. Depending on your recipe the wedges can be thick or thin.
  • Repeat slicing each wedge around the circumference of the onion. Repeat slicing each wedge around the circumference of the onion.
  • A good technique is to think of the onion as a clock and cut at each hour – 1 o’clock, 2 o’clock, etc. A good technique is to think of the onion as a clock and cut at each hour – 1 o’clock, 2 o’clock, etc.
     

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