Don’t forget to use your FoodSaver to vacuum seal any leftovers! It’s a great way to keep your turkey fresh and flavourful. Add a few orange slices and thyme sprigs to the bag before sealing to add even more flavour to the turkey!
- Melt the butter in a small sauce pot on medium high heat. Swirl occasionally to ensure the butter melts evenly. Once the butter foams, turn the heat down to medium and keep a close eye on it so that it doesn’t burn. Use a spoon to continue stirring the butter until it turns a dark golden colour and it has a nutty aroma. Pour the browned butter into a small bowl or container and set aside to cool.
- In a small mixing bowl, juice 1 of the oranges. To the bowl, add the chopped thyme, sea salt, black pepper, garlic powder and maple syrup. Once the butter has reached room temperature, pour into the bowl with the other marinade ingredients and whisk well to combine.
- Place the turkey breast into a large FoodSaver bag. Pour the marinade ingredients into the bag. Slice the second orange into rounds and place two slices on top of the turkey breast; add the remaining thyme sprigs into the bag.
- Follow the FoodSaver instructions to vacuum seal the turkey breast and marinade. Place the sealed bag into the fridge and allow it to marinade for at least one hour; it can also be marinated in the fridge overnight.
- Preheat your oven to 375. Use scissors or a sharp knife to cut into the vacuum sealed bag. Place the turkey breast into a casserole dish and top with the orange slices and thyme sprigs. Pour the marinade over top of the turkey breast and use a spoon to scoop the hardened butter out of the bag; sprinkle the butter evenly over top of the turkey.
- Cover the casserole dish with aluminum foil and place in the oven to roast for 40-45 minutes, or until a meat thermometer inserted into the thickest part of the turkey breast reads 165F. Slice thin and enjoy!