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.
Table of Contents
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.
Thanks for this recipe – Wow! My family thought this was the best turkey glaze ever! So flavorful, especially the pan drippings which were the star of the show to put on top of the turkey and potatoes during the meal. Thanks for the guidance, and the aluminum foil tip – much appreciated. Happy Thanksgiving!
– Jen W.
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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Maple Glazed Turkey Breast
Equipment
- large roasting pan
- small saucepan
Ingredients
- 1 (7 lb.) whole turkey breast, fresh or frozen and thawed
- ½ of an apple, chopped into two pieces
- ½ of a lemon
- ½ of an onion
- 1 stalk celery, halved
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Kosher salt, to taste
- ½ cup (1 stick) salted butter
- ½ cup maple syrup
- 1 cup water
Instructions
Prepare the Turkey
- Preheat the oven to 350°F. Rinse the turkey breast with cold water. Pat dry (this is important for crispy skin). Let it sit on the counter and come to room temperature for at least 30 minutes before roasting. Stuff the turkey cavity with the apple, lemon, onion, celery, rosemary, and thyme. Sprinkle salt inside the cavity. Place the turkey in a large shallow roasting pan lined with aluminum foil. Don’t skip the aluminum foil (it makes clean up quick and easy)!
Prepare the Glaze
- In a small saucepan, melt the butter with the maple syrup over low heat. Pour or brush the maple butter glaze over the turkey to coat. Add 1 cup water to the bottom of the pan.
Roast the Turkey Breast
- Roast the turkey breast until an instant read thermometer registers 160-165°F when inserted into the thickest part of the breast (not touching the bone), about 2 – 2 ½ hours. Baste with the pan juices every 30 minutes. If any part of the turkey browns too quickly while cooking, just tent lightly with aluminum foil. Remove the turkey from the oven and place on a large cutting board.
- Allow it to rest for about 15-20 minutes before carving.
Notes
Nutrition
Made this today and it was fantastic. Will definitely make again.
– Christine
Originally published in October, 2016, this post was updated in November, 2025.
Wow, Blair, I saw this on FB and had to come see more. Absolutely beautiful! People can get intimidated by turkey and I can see why as it seems to have a mind of it’s own when you’re cooking the whole bird. I’m never quite sure what’s going to happen during the cooking process and it doesn’t help that everyone is opening the oven door every 15 minutes to ‘check’ on it, lol.
A delicious glaze and the best looking turkey breast I’ve seen!
Thank you, Robyn! You’re so kind!
O my God. This has to be the best receipe I’ve tried. I used chicken breast instead of turkey. I can’t wait to try turkey. I’m sure it will be just as delicious. I LOVE maple syrup.
Thanks, Colleen! I’ve always used it with turkey, but I love the idea of trying it with a chicken. Thanks for letting me know!
Hah! Thanks, Gayle! That movie is such a classic!
This looks INCREDIBLE! We are planning on celebrating Thanksgiving with some friends this year and I think I’ll have to make this recipe to really wow them 😉
Definitely, Kristy! It would be perfect!
Can this be cooked in a crock pot instead of the oven?
Hi, Linda! I haven’t tried that method, so I’m not really sure. I found this other recipe for a slow cooker turkey breast that you might want to check out: https://www.recipetineats.com/juicy-slow-cooker-turkey-breast/
She uses a smaller turkey breast because the size that I used would probably not fit in the Crock Pot. She also gets the skin crispy by sticking it under the broiler at the end. You could use a glaze like mine but try her method? Just an idea!
Can you use this recipe on a whole turkey?
Hi, Norma! Definitely! You’ll have to adjust the cooking time for a whole turkey, and you’ll probably want to make more of the glaze (double the recipe to be safe). Hope that helps! 🙂
Hi Blair,
I was not able to find a frozen turkey breast can I still do it on a pre cooked turkey breast?
Hi Andy! Yes, that should work fine! Have a great holiday!
The recipe is simple but the pictures are so gorgeous. I might try this glaze for Christmas ham.
Thanks, Sharon. That sounds like a great idea!
HI I was wondering,do you have this recipe for a while turkey??
Hey, Katie! A wild turkey? No, I haven’t used it for a wild turkey. Sorry!
Is it possible to use a boneless turkey breast? How would I adjust the recipe if so?
Hi, Casey! Yes, you can definitely use a boneless turkey breast. I would keep the glaze the same, but just adjust the cooking time and temp. When I checked a poultry guide, the instructions said to roast the boneless breast at 325° F for 16 – 19 minutes per pound. So just adjust the timing based on the size of your turkey breast. Baste with the glaze just as I explain in my recipe, and follow all other instructions the same (tent with foil, allow to rest, etc.). Hope that helps! 🙂
This looks so delicious. I am thinking about hosting “Friendsgiving” this year and a smaller, more manageable bird would alleviate so much stress. I think I would want to use two boneless turkey breasts. Do you know how (if?) to change up the time when you double a recipe?
Hi, Bri! That’s great — I’m so glad that you might give this recipe a try for Thanksgiving!
If you double the recipe, the cooking time should remain about the same. The size of the turkey is what affects the cooking time, so if you use a bigger (or smaller) turkey breast you’ll need to adjust the cooking time a bit. But if you use two turkey breasts that are about the same size as mine, the cooking instructions should be the same. Hope that helps, and enjoy!
Hi! This sounds delicious and I’m looking forward to trying it. My family traditionally makes an apple & onion stuffing, so I’m going to put that in the cavity instead. Except for the lemon, it has all the other ingredients and I’m sure will work well as a substitute!
The apple and onion sound like a PERFECT addition, Liz! We’ll be making this for Thanksgiving this year, too!
I also have an apple/onion stuffing recipe that I wanted to use. Will it get to soggy from the water on the bottom of the pan?
Hi, Mary! I haven’t tried stuffing the turkey breast, so I honestly don’t know.
Did you make gravy with the pan drippings? Just wondered if the maple syrup would make the gravy too sweet. Thanks
Hi, Michelle! I actually have NOT made gravy with the pan drippings — only because my family doesn’t care for gravy, so I’ve never bothered. I think it would be delicious, but I love slightly sweet and savory dishes, so that’s just a personal preference.
I used this recipe for Thanksgiving this year and the family loved it! To be honest I was a little nervous as this was the first turkey I have ever prepared (I always cook tbe ham for the holiday meals). The meat was so moist and tender but I had one issue, I couldn’t get the turkey to brown evenly. I tried to evenly place the turkey between the heating elements in the oven and loosely placed foil when the top darkened. Any suggestions for what I should do next time?
Hmmm…I’m not sure, Chris. I would think that it has something to do with your oven, rather than with the turkey. The turkey should brown evenly if placed in the middle of the oven evenly under the heating elements. It sounds like you did everything right, so I’m wondering if your oven has one its bake elements burned out. This article might be helpful to figure that out, but it’s hard for me to know since I can’t look at your oven: https://www.repairclinic.com/RepairHelp/How-To-Fix-A-Range-Stove-Oven/12—/Oven-doesn-t-bake-evenly
Congrats on conquering your first turkey! I know it’s very intimidating until you’ve done it at least once! 🙂
This was a delicious turkey. A nice change from the traditional flavor. I stuffed this with the “Awesome Sausage Apple and Cranberry Stuffing” from this site and this made the best Turkey and stuffing I’ve ever eaten. I’ll be making it again. Hanifia
My bad, I read it wrong. My apologies!
No, there’s a space between the 1 and the 7. I added parentheses to eliminate any confusion. You need 1 (7 lb.) turkey breast.
Hi Blair, do you think I could make this recipe with a whole turkey? Thank you so much!
Beth
Absolutely! You’ll just need to increase the length of the cooking time to accommodate the larger bird. Enjoy! 🙂
Can I prepare and slice this ahead of time so I can warm it up the night I’ll serve it?
Yes! I know that some folks intentionally prepare the turkey a day or two in advance, slice it, and then store it in the refrigerator in its own juices. This keeps the meat really moist. Then just reheat the turkey in the oven when you’re ready to serve. 🙂
Never heard this! Thank you for sharing.
The turkey breast I purchased has cooking instructions printed on the label. It says in bold letters “DO NOT ADD WATER TO THE PAN”. Since your recipe calls for 1 cup of water to be added to the pan, I was unsure what to do. Your recipe looks delicious and I want it to turn out well for Thanksgiving.
Hi, Seba! Good question! I’m not sure why the package would say that, but I’ve used the water and it turns out great. Maybe skip it initially with your turkey, and you can always add it to the pan later in the cooking process if you think that the turkey needs more moisture in there. It might be great without the water, too! 🙂
I tweaked this a bit to make it work using a turkey tenderloin in the crockpot. It.Was.Fabulous! Can’t wait to try it on a full-size turkey in the oven!
What I did:
Slice onions into 2 halves. Place on bottom of crockpot. Rest tenderloin on top of the onion slices. Squeeze lemon over the meat. Chop the apple, onions, celery & place on top of the meat. Sprinkle with rosemary & thyme. I also sprinkled with Patti’s seasoning (it’s not just for pork chops!) Cook on low for 6-8 hrs. Transfer to a baking dish.
TO PREPARE THE GLAZE: In a small saucepan, melt butter with maple syrup over low heat. Pour maple butter glaze over turkey to coat. Then place under broiler for 5 minutes to get a nice crust on the meat.
Ready to serve.
I hope you don’t mind the tweaking or the sharing of your recipe.
This sounds wonderful! I love cooking with my crockpot so I’m definitely going to try this.
Forgot to ask, what size tenderloin did you use Mary?
Thanks, Mary Beth! Your version sounds amazing! I love that you used the recipe as inspiration to make it your own. Thank you for sharing!