Name: Maple-Glazed Roasted Turkey Breast
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 bone-in or boneless turkey breast (3-4 pound); 1/4 cup unsalted butter (melted); 1/2 cup pure maple syrup (preferably Grade A Dark, Robust Taste); 2 tablespoons Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt (to taste); freshly ground black pepper (to taste); Fresh rosemary or sage sprigs (optional, for garnish/aroma)

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Are you searching for a show-stopping yet surprisingly simple centerpiece for your next special meal? Look no further than this Maple-Glazed Roasted Turkey Breast recipe! This delectable dish brings together the savory goodness of roasted turkey with the irresistible sweetness of Canadian maple syrup, creating a harmonious blend of flavors that will impress even the most discerning palates.

Perfect for holidays, Sunday dinners, or any occasion that calls for something a little extra special, this recipe for Maple-Glazed Roasted Turkey Breast is designed to be straightforward, ensuring a juicy, flavorful result every time. Get ready to elevate your turkey game with this sweet and savory masterpiece!

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Key Ingredients for Maple-Glazed Roasted Turkey Breast

To create this savory and sweet Maple-Glazed Roasted Turkey Breast, gather the following high-quality ingredients. Each component plays a crucial role in developing the rich flavor and tender texture of the dish.

1 (3-4 pound) bone-in or boneless turkey breast: Opt for a good quality turkey breast. Bone-in tends to stay juicier, but boneless is quicker to cook and carve.
1/4 cup unsalted butter, melted: Essential for basting and helping the skin crisp up beautifully.
1/2 cup pure maple syrup (preferably Grade A Dark, Robust Taste): The star of our glaze! Pure maple syrup is non-negotiable for authentic flavor.
2 tablespoons Dijon mustard: Adds a tangy counterpoint to the sweetness of the maple.
1 tablespoon apple cider vinegar: Brightens the glaze and helps balance the flavors.
1 teaspoon dried thyme: A classic herb that pairs wonderfully with turkey and maple.
1/2 teaspoon garlic powder: Provides a subtle aromatic depth.
1/2 teaspoon onion powder: Enhances the savory notes.
Salt and freshly ground black pepper to taste: Season generously to bring out all the flavors.
Optional: Fresh rosemary or sage sprigs for garnish/aroma: For an extra layer of fragrant appeal.

How to Make Maple-Glazed Roasted Turkey Breast

This Maple-Glazed Roasted Turkey Breast is a delicious and satisfying dish that promises tender, juicy turkey enveloped in a sweet and savory glaze. It’s remarkably easy to prepare, making it a perfect choice for both novice and experienced cooks. The star of the show is, of course, the rich Canadian maple syrup, combined with tangy Dijon mustard and aromatic herbs, creating an unforgettable flavor profile. With a prep time of just 15 minutes and a cook time of approximately 1 hour and 15 minutes, you can have this impressive meal on your table in under two hours!

Step-by-Step Instructions:

Prepare the Turkey: Preheat your oven to 375°F (190°C). Pat the turkey breast dry thoroughly with paper towels. This step is crucial for crispy skin. Place the turkey breast in a shallow roasting pan or oven-safe dish.
Season the Turkey: In a small bowl, combine the melted butter, salt, and black pepper. Rub this mixture evenly over the entire turkey breast, paying attention to getting some under the skin if using bone-in.
Prepare the Maple Glaze: In another medium bowl, whisk together the pure maple syrup, Dijon mustard, apple cider vinegar, dried thyme, garlic powder, and onion powder until well combined. This is your luscious glaze!
Initial Roasting: Place the seasoned turkey breast in the preheated oven. Roast for 30 minutes without the glaze. This allows the skin to start crisping before the glaze is applied.
Apply the Glaze: After 30 minutes, remove the turkey from the oven. Brush about one-third of the maple glaze evenly over the turkey breast. Return it to the oven.
Continue Roasting and Basting: Continue roasting, brushing with another third of the glaze every 15-20 minutes, until the internal temperature of the thickest part of the turkey breast reaches 165°F (74°C) when measured with a meat thermometer. This typically takes an additional 45-60 minutes, depending on your oven and turkey size.
Rest the Turkey: Once the turkey reaches the internal temperature, remove it from the oven. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes before carving. Resting is critical for the juices to redistribute, ensuring a tender and moist turkey.
Carve and Serve: Carve the Maple-Glazed Roasted Turkey Breast against the grain into thick slices. Drizzle with any pan juices remaining in the roasting pan or extra glaze, and garnish with fresh rosemary or sage if desired. Serve immediately and enjoy!

Why You’ll Love This Maple-Glazed Roasted Turkey Breast

You’ll absolutely adore this Maple-Glazed Roasted Turkey Breast for its incredible blend of sweet and savory flavors, making it the main highlight of any meal. The pure maple syrup creates a beautifully caramelized crust that locks in moisture, resulting in turkey that is consistently juicy and tender. Beyond its fantastic taste, preparing this turkey breast at home offers significant cost-saving benefits compared to purchasing pre-made or restaurant versions, giving you gourmet quality without the high price tag. The rich flavor profile, enhanced by the subtle tang of Dijon and aromatic herbs, truly makes this dish special.

Serve this alongside some fluffy mashed potatoes or a vibrant cranberry sauce, much like how a classic roast chicken is often paired with complementary sides, and you’ll have a truly unforgettable dining experience. Don’t just take my word for it—try making this Maple-Glazed Roasted Turkey Breast at home tonight and let your taste buds be the judge! You’ll be amazed at how easily you can create such an elegant and delicious meal.

What to Serve Maple-Glazed Roasted Turkey Breast With

The Maple-Glazed Roasted Turkey Breast is incredibly versatile and pairs well with a variety of side dishes. Here are a few suggestions to create a perfectly balanced and delicious meal:

Classic Comforts: Creamy mashed potatoes or sweet potato puree are excellent for soaking up the delicious pan juices.
Vegetable Medley: Roasted root vegetables like carrots, parsnips, and Brussels sprouts, perhaps tossed with a little more maple syrup for continuity, complement the turkey beautifully. Green bean casserole or simple steamed green beans with a touch of butter also work wonderfully.
Grain Options: Wild rice pilaf or even a quinoa salad can add a different texture and nutritional element to the meal.
Bread: A crusty baguette or homemade dinner rolls are perfect for serving alongside to mop up any extra glaze or juices.
Sauces: While the glaze is fantastic on its own, a side of homemade cranberry sauce or an apple chutney can add another layer of contrasting flavor.
Drinks: For beverages, a light-bodied red wine like Pinot Noir, a crisp Chardonnay, or even a dry apple cider would complement the flavors of the turkey.

Top Tips for Perfecting Maple-Glazed Roasted Turkey Breast

Achieving a perfectly moist and flavorful Maple-Glazed Roasted Turkey Breast is easier than you think with these expert tips:

Don’t Skip the Pat Dry: Thoroughly patting the turkey breast dry with paper towels before seasoning is crucial. Moisture on the skin prevents it from crisping properly, and nobody wants soggy turkey skin!
Room Temperature Roasting: Allow your turkey breast to sit out at room temperature for about 30 minutes before roasting. This helps it cook more evenly and prevents the outside from overcooking before the inside is done.
Use a Meat Thermometer: This is the single most important tool for preventing dry turkey. Always roast until the internal temperature of the thickest part of the breast (without touching the bone if bone-in) reaches 165°F (74°C). The temperature will slightly rise a few degrees while resting.
Resting is Non-Negotiable: After roasting, tent the turkey loosely with foil and let it rest for at least 10-15 minutes. This allows the muscle fibers to relax and reabsorb the juices, resulting in a much juicier and more tender turkey. Cutting too soon will release all those delicious juices onto your cutting board.
Prevent Over-Browning: If your glaze or skin starts to brown too quickly, loosely tent the turkey breast with aluminum foil for the remainder of the cooking time to prevent burning.
Ingredient Substitutions: For a slightly different flavor profile, you can swap out dried thyme for dried sage or rosemary. If you don’t have apple cider vinegar, white wine vinegar or even a squeeze of fresh lemon juice can work in a pinch, though the apple cider vinegar provides a unique tang. Do not substitute pure maple syrup with pancake syrup; the flavor and consistency will be completely different.
Common Mistakes to Avoid:
- Overcooking: This leads to dry turkey. Trust your meat thermometer, not just the clock.
- Not Resting: As mentioned, skipping the rest period will lead to a less juicy turkey.
- Using Too Much Glaze Too Early: Applying all the glaze at the beginning can cause it to burn before the turkey is cooked through. Gradual basting is key.

Storing and Reheating Tips

Proper storage and reheating are essential to ensure your leftover Maple-Glazed Roasted Turkey Breast remains as delicious as the first day.

Storing: Once the turkey has cooled completely (within 2 hours of cooking), carve any remaining meat from the bone and store it in an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, the cooked turkey can be frozen for up to 2-3 months. To freeze, wrap slices tightly in plastic wrap, then place them in a freezer-safe bag or container, ensuring as much air is removed as possible to prevent freezer burn.
Reheating:
- Oven Method (Recommended for best results): Preheat your oven to 300°F (150°C). Place the turkey slices in an oven-safe dish with a splash of chicken broth or water to keep them moist. Cover the dish tightly with foil and heat for 15-20 minutes, or until heated through.
- Microwave Method (Quicker, but can dry out): Place turkey slices on a microwave-safe plate with a tablespoon of broth or water. Cover loosely and heat in 30-second intervals until warmed through, being careful not to overheat.
- Stovetop Method: For smaller portions, you can gently reheat turkey slices in a skillet over medium-low heat with a little broth or water, covered, until warmed through.

Final Thoughts

This Maple-Glazed Roasted Turkey Breast is more than just a recipe; it’s an invitation to create something truly special in your kitchen. Whether it’s the centerpiece of a holiday feast or a simple yet elegant Sunday dinner, the marriage of savory turkey and sweet, robust maple creates a flavor profile that is both comforting and sophisticated. We hope you find as much joy in preparing and sharing this dish as we do. It’s a testament to how simple, quality ingredients can elevate a meal into an unforgettable experience.

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Maple-Glazed Roasted Turkey Breast FAQs

Q1: Can I use boneless, skinless turkey breast for this recipe?
A1: Yes, you can. Boneless, skinless turkey breast will cook faster and may require a slightly reduced cooking time. Be sure to monitor the internal temperature carefully to prevent it from drying out, as the bone and skin help retain moisture. The glaze will still adhere beautifully.

Q2: What kind of maple syrup is best for the glaze?
A2: For the best flavor, use pure maple syrup, preferably Grade A Dark, Robust Taste (formerly known as Grade B). Its stronger maple flavor will shine through the other ingredients in the glaze. Avoid artificial pancake syrups.

Q3: Can I prepare the glaze in advance?
A3: Absolutely! You can whisk the maple glaze ingredients together up to 2-3 days in advance and store it in an airtight container in the refrigerator. Bring the glaze to room temperature before using for easier brushing.

Q4: My glaze is browning too quickly. What should I do?
A4: If you notice the glaze is browning too fast, loosely tent the turkey breast with aluminum foil. This will protect the glaze and skin from over-browning while allowing the turkey to continue cooking through.

Q5: How do I know when the turkey breast is fully cooked?
A5: The turkey is fully cooked when a meat thermometer inserted into the thickest part of the breast (avoiding the bone) registers 165°F (74°C). This is the safest and most accurate way to ensure doneness without overcooking.