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Maple Glazed Turkey Breast

Maple glazed turkey breast roasts until juicy and tender beneath a glossy, sweet-savory glaze. Brush it in two layers for a golden skin and a flavorful finish.
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Prep Time 10 minutes
Cook Time 2 hours
resting 18 minutes
Total Time 2 hours 28 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 5-pound, bone-in, skin-on, thawed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the glaze
  • 2 tbsp unsalted butter
  • 0.5 cup pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.5 tsp dried thyme

Equipment

  • 1 9x13-inch roasting pan

Method
 

Roast the turkey
  1. Preheat the oven to 325°F and set a rack in a 9x13-inch roasting pan.
  2. Pat the turkey dry and place it skin side up on the rack.
  3. Rub the turkey with the olive oil, salt, and pepper.
  4. Roast uncovered until the thickest part of the breast reaches 145°F, about 1 1/4 to 1 3/4 hours; insert the thermometer away from the bone.
Make and apply the glaze
  1. While the turkey roasts, melt the butter in a small saucepan over medium-low heat.
  2. Stir in the maple syrup, Dijon mustard, apple cider vinegar, and thyme, and simmer for 2 minutes.
  3. When the turkey reaches 145°F, brush half of the glaze over the skin and return the pan to the oven for 15 minutes.
  4. Brush the remaining glaze over the skin and roast until the thickest part reaches 165°F, about 10 to 20 minutes; tent loosely with foil if the glaze begins to darken too quickly.
  5. Rest the turkey loosely covered for 15 to 20 minutes before carving.

Notes

For the juiciest result, insert the thermometer away from the bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter alternative in the glaze.