Maple-Glazed Herb-Infused Turkey Breast - Gourmet Holiday Main

Welcome to the ultimate guide for crafting a truly unforgettable holiday meal! Today, we're diving into the exquisite world of Maple-Glazed Herb-Infused Turkey Breast. This recipe isn't just about cooking; it's about creating a show-stopping center-piece that's both elegant and incredibly flavorful, making your holiday gatherings shine. Whether you're a seasoned chef or a beginner looking to impress, this dish promises a juicy, tender turkey breast with a perfectly caramelized, savory-sweet glaze that will have everyone asking for seconds.

Print Recipe

Prep Time 20

Cook Time 1 15

Resting Time 20

Total Time 1 55

Servings: 6 people

Course: Main Course

Cuisine: American, Holiday

Calories: 350

Ingredients Equipment Method Notes

Ingredients

2.5-3 lb Boneless, Skin-on Turkey Breast fully thawed if frozen
1/2 cup Pure Maple Syrup Grade A amber or dark
1/4 cup Apple Cider Vinegar
2 tbsp Dijon Mustard
2 tbsp Fresh Rosemary finely chopped
1 tbsp Fresh Thyme finely chopped
1 tbsp Fresh Sage finely chopped
3 Garlic cloves minced
2 tbsp Olive Oil
1 tsp Smoked Paprika
1/2 tsp Black Pepper freshly ground, to taste
1/2 tsp Salt Kosher or sea salt, or to taste
1 cup Chicken or Vegetable Broth optional
1 small Onion quartered, optional
1 Carrot chopped, optional
1 Celery stalk chopped, optional
2-3 sprigs Fresh Rosemary/Thyme optional

Equipment

Large oven-safe skillet (preferably cast iron)
Whisk
Small bowls
Meat Thermometer
Basting brush

Method

1. Prepare the Turkey Breast: Pat the turkey breast dry thoroughly with paper towels. Season generously with salt (ingredient 11) and black pepper (ingredient 10) on all sides.
1/2 tsp Salt, 1/2 tsp Black Pepper
2. Make the Herb Rub: In a small bowl, combine the chopped fresh rosemary (ingredient 4), thyme (ingredient 5), sage (ingredient 6), minced garlic (ingredient 7), smoked paprika (ingredient 9), and 1 tablespoon of olive oil (ingredient 8). Mix well to form a paste.
2 tbsp Fresh Rosemary, 1 tbsp Fresh Thyme, 1 tbsp Fresh Sage, 3 Garlic cloves, 1 tsp Smoked Paprika, 2 tbsp Olive Oil
3. Massage the Turkey: Gently lift the skin of the turkey breast and rub about half of the herb mixture directly onto the meat underneath the skin. Rub the remaining herb mixture all over the exterior of the skin.
4. Prepare the Glaze: In another small bowl, whisk together the pure maple syrup (ingredient 1), apple cider vinegar (ingredient 2), and Dijon mustard (ingredient 3). Set aside.
1/2 cup Pure Maple Syrup, 1/4 cup Apple Cider Vinegar, 2 tbsp Dijon Mustard
5. Preheat Oven & Sear Turkey: Preheat your oven to 375°F (190°C). Heat the remaining 1 tablespoon of olive oil (ingredient 8) in a large oven-safe skillet over medium-high heat. Place the turkey breast skin-side down and sear for 4-5 minutes until golden brown and crispy.
2 tbsp Olive Oil
6. Flip and Add Aromatics (Optional): Flip the turkey breast skin-side up. If using, add the quartered onion (ingredient 13), chopped carrot (ingredient 14), celery (ingredient 15), and extra herb sprigs (ingredient 16) to the skillet. Pour in the chicken or vegetable broth (ingredient 12).
1 small Onion, 1 Carrot, 1 Celery stalk, 2-3 sprigs Fresh Rosemary/Thyme, 1 cup Chicken or Vegetable Broth
7. Roast & Glaze: Transfer the skillet to the preheated oven. After 20 minutes, begin basting with the maple glaze (from step 4) every 15-20 minutes. Continue roasting and basting until a meat thermometer registers 165°F (74°C) in the thickest part. Typically 60-75 minutes total.
8. Rest the Turkey: Remove from oven, tent loosely with aluminum foil, and let it rest for at least 15-20 minutes before slicing.
9. Serve: Slice against the grain and serve with any pan drippings.

Notes
For the best texture and flavor, use fresh herbs. Don't skip the resting step after cooking; it’s crucial for juicy turkey. Always use a meat thermometer for accuracy.