Maple Glazed Turkey Breast

Maple Glazed Turkey Breast

Maple glazed turkey breast is roasted uncovered, then brushed with a simmered maple-Dijon glaze until the thickest part reaches 165°F. The skin turns glossy while the bone-in breast rests for 20 minutes before carving.

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Prep Time 10

Cook Time 2 10

resting 20

Total Time 2 40

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

For the turkey

1 turkey breast 5- to 6-pound, bone-in, skin-on
3 tbsp unsalted butter softened
1.5 tsp kosher salt
0.5 tsp black pepper
1 tsp dried thyme

For the glaze

0.5 cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar

Equipment

1 9x13-inch roasting pan

Method

Prepare and roast the turkey

Preheat the oven to 350°F.
Pat the turkey dry and gently loosen the skin.
Rub the softened butter under the skin and over the outside.
Season the turkey evenly with the kosher salt, black pepper, and dried thyme.
Set the turkey skin-side up on a rack in a 9x13-inch roasting pan.
Roast uncovered at 350°F until the thickest part of the breast reaches 140°F, about 1 1/2 to 1 3/4 hours.

Make the glaze

While the turkey roasts, combine the maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan.
Bring the mixture to a simmer over medium heat.
Cook for 3 to 4 minutes, stirring, until slightly thickened.

Glaze and finish

Brush the turkey with the glaze.
Continue roasting at 350°F, brushing again every 8 to 10 minutes and using all the glaze, until the thickest part reaches 165°F, about 15 to 25 minutes.
Transfer the turkey to a cutting board and let it rest for 20 minutes before carving.

Notes

For juicy turkey, check the temperature at the thickest part of the breast and avoid touching the bone. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. Use dairy-free butter in place of the butter for a dairy-free option.