Maple-Glazed Turkey Breasts with Mushrooms and Sage

Maple Glazed Turkey BreastIngredients

  • 6 Canter Valley Turkey Breasts
  • 2 tbsp vegetable oil
  • 250g mushrooms, cleaned and halved
  • 15g pack fresh sage leaves (½ roughly chopped, ½ left whole)
  • 2 cloves garlic, thinly sliced
  • 5 tbsp Jack Daniel's Tennessee Whiskey (optional)
  • 4 tbsp maple syrup
  • 150ml chicken stock


Heat the oil in a large frying pan with a lid. Add the Canter Valley turkey breasts and fry for 6-8 minutes, turning occasionally, until almost cooked through (you may need to do this in batches so the pan is not overcrowded otherwise it will prevent browning).

  1. Stir the mushrooms, chopped sage and garlic into the pan, cover and cook for 2-3 minutes.
  2. Pour in the Jack Daniel's, if using, and boil rapidly to reduce the liquid by half. Add the maple syrup and chicken stock, return to the boil and simmer for 4-5 minutes, until the liquid has reduced to a sticky glaze and the turkey is thoroughly cooked, the juices run clear and there is no pink meat.
  3. Season to taste and garnish with the remaining whole sage leaves.
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