Maple Glazed Turkey Breast

Enjoy tender, juicy turkey with a golden-brown maple glaze…all with just 15 minutes of prep! This easy roasted turkey breast is full of sweet, buttery flavor and makes a simple, elegant main dish for any holiday table.

Pair the meat with cornbread dressing, sour cream mashed potatoes, and any of our other favorite Thanksgiving recipes.

Before You Get Started

• Line your pan with foil: Maple glaze caramelizes and sticks, so line your roasting pan to save yourself the scrubbing.
• Let the turkey rest at room temperature: Remove it from the fridge about 30-45 minutes before roasting; cold meat won’t cook evenly.
• Pat the turkey completely dry: Moisture is the enemy of crispy skin. Pat both the inside and outside with paper towels.
• Use a meat thermometer: Don’t guess on doneness. You’re looking for 165°F in the thickest part of the breast, which ensures safety without drying.
• Let the turkey rest again before carving: Allow it to sit on a cutting board for at least 15 minutes. The juices will redistribute so that the turkey retains its moisture.

How to Make Maple-Glazed Turkey Breast

Step 1: Prep the Turkey

Stuff the cavity of the turkey breast with apple, lemon, celery, onion and herbs. The aromatics in the cavity steam from inside, keeping meat moist while the herbs infuse subtle flavor.

Set the turkey breast meat-side up in a roasting pan. Roasting the breast skin-side up allows the fats to drip down into the meat and really keep it moist and flavorful.

** Pro Tip: Add about 1 cup of water to the bottom of the pan. This prevents the drippings from burning, adds moisture to the oven environment (avoiding a dry turkey), and combines with the glaze and drippings to form a flavorful base that you can brush on the skin for extra flavor and shine.

Step 2: Make the Maple Glaze

Melt butter and maple syrup over low heat until combined. Don’t let it bubble or the sugar will crystallize. The glaze should be smooth and pourable, like warm honey.

** Pro Tip: Make the glaze ahead, if necessary, and reheat gently when ready to use.

The Glazing Strategy

For the best color, flavor, and caramelized finish, time your glazing carefully:

• Start Glazing: Add the glaze at the very beginning but keep a close eye on the skin. Once it reaches your desired golden-brown color, you’ll want to tent with foil.
• Frequency: Brush or baste every 30 minutes with the warm pan drippings to build up layers of flavor and shine.
• Final Glaze: Give one last brush of glaze/pan drippings in the final 15-20 minutes for extra color and gloss.
• Avoid Over-Browning: If the turkey starts to get too dark, loosely tent with foil while it finishes cooking. If edges brown too quickly, loosely tent just those areas with foil.

Each round of glazing deepens the flavor and gives the turkey that beautiful golden, glossy finish that looks straight out of a magazine!

Step 3: Roasting Timeline and Temperature

A good rule of thumb is to roast a whole bone-in turkey breast in a 350°F oven for 20 minutes per pound. For example:

• 5 lb. turkey breast: 1 hour 40 minutes
• 6 lb. turkey breast: 2 hours
• 7 lb. turkey breast: 2 hours 20 minutes

** Quick Note: Start checking the temperature 20 minutes before the estimated time, since ovens vary!

Variations

• Maple-Orange: Add 2 tablespoons of orange juice and 1 teaspoon of orange zest to the glaze.
• Herb-Butter Base: Rub softened herb butter under the skin before roasting.
• For Whole Turkey: This same maple glaze works beautifully on a whole roasted turkey, too! Simply double the glaze recipe and extend the roasting time to match the size of your bird (about 15 minutes per pound at 350°F). Follow the same glazing schedule, brushing every 30 minutes for a glossy, flavorful finish on the entire turkey.

Storage, Freezing & Make Ahead

• To Store: Cool the turkey completely, then slice and place in an airtight container. Refrigerate for up to 4 days.
• To Freeze: Wrap slices tightly in plastic wrap or foil, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• To Reheat: Warm individual portions in the microwave for 30-60 seconds, or place in a baking dish, cover with foil, and heat in a 325°F oven until warmed through (about 15-20 minutes). Add a splash of broth or pan juices to keep the meat moist.
• Make-Ahead Tip: Roast the turkey up to 1 day in advance, then slice, cover, and refrigerate. Reheat gently before serving and brush with a little extra warm maple glaze for a fresh-from-the-oven shine.

Frequently Asked Questions

When do I apply the maple glaze?

Start glazing at the beginning, baste every 30 minutes, and tent loosely with foil when the skin is a deep golden brown.

How do I prevent burning?

Keep a close eye on the turkey breast as you’re basting every 30 minutes. When it reaches your desired crisp, golden color, cover with foil for the remainder of the roasting time.

What temperature for turkey breast?

The meat should reach 165°F in the thickest part, but remove the turkey at 160°F, since it will continue cooking while it rests.

Can I prep the glaze ahead?

Yes! Make up to 3 days ahead and refrigerate. Reheat gently before using, since the butter will firm up in the fridge.

How much turkey per person?

For a bone-in turkey breast, plan on 1 ¼ pounds per person. For instance, a 7-lb. bone-in breast will feed approximately 5-6 people.

Related Recipes

• Make-Ahead Garlic Mashed Potatoes
• Sweet Potato Casserole with Marshmallows or Sweet Potato Casserole with Pecans
• Green Bean Casserole with Frozen Green Beans
• Spinach Casserole
• Easy Broccoli Casserole
• Cranberry Relish
• Cherry Fluff Salad