If you’re looking for a holiday main dish that’s simple, stunning, and full of flavor, this Maple Glazed Whole Turkey Breast is it. Juicy and tender on the inside with a beautiful golden glaze on the outside, it’s sweet, savory, and absolutely irresistible. The maple syrup adds a touch of warmth and caramelized richness that pairs perfectly with the roasted turkey, making it a show‑stopping centerpiece for Thanksgiving, Christmas, or any special meal.
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🍁 The Ingredients
This recipe uses simple, wholesome ingredients that blend savory herbs and spices with a touch of maple sweetness to create a perfectly seasoned, flavorful turkey with a glossy, golden glaze. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes, Substitutions & Variations
- Turkey Breast: A bone‑in whole turkey breast gives the juiciest results and crispier skin, but you can use boneless if preferred—just reduce the cooking time slightly.
- Olive Oil: Helps the seasoning stick and promotes browning. Melted butter or avocado oil can be used for a richer flavor.
- Smoked Paprika: Adds subtle smokiness and color; regular paprika or a pinch of cayenne can be substituted if you prefer less smoke and more heat.
- Maple Syrup: Pure maple syrup gives the glaze its signature sweetness and shine. Honey or brown sugar can be used in a pinch, though the flavor will be slightly different.
- Dijon Mustard: Balances the sweetness of the maple glaze with a little tang. Grainy mustard or yellow mustard works as an alternative.
- Apple Cider Vinegar: Adds brightness and helps the glaze caramelize. White wine vinegar or a squeeze of lemon juice can be substituted.
- Fresh Thyme: Brings a fragrant, earthy note—swap with rosemary, sage, or dried thyme if that’s what you have on hand.
- Garlic: Fresh minced garlic gives the best flavor, but garlic powder works well if you’re short on time.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips for Success
- Pat the turkey dry: Removing excess moisture helps the oil and seasoning stick and ensures the skin roasts up crisp and golden.
- Use an adjustable roasting rack: It helps hold the turkey breast upright during roasting, allowing the heat to circulate evenly for beautifully browned skin all around.
- Use a meat thermometer: Turkey breast is perfectly cooked at 165°F (74°C). Checking the temperature ensures juicy, tender results every time.
- Brush with glaze often: Baste the turkey with the maple glaze during the last 30–40 minutes of roasting to build up that glossy, caramelized finish.
- Tent with foil if needed: If the skin starts browning too quickly, loosely cover it with foil to prevent burning while the inside finishes cooking.
- Let it rest before slicing: Rest the turkey for at least 10–15 minutes after roasting so the juices redistribute and the meat stays moist.
- Save the pan drippings: Whisk them into the remaining glaze or drizzle over slices for extra richness and flavor.
👩🏼🍳 How to Make Maple Glazed Turkey Breast
- Step 1: Pat the turkey breast dry with paper towels, and then season all over with salt, pepper, and smoked paprika.
- Step 2: Add the glaze ingredients to a small saucepan and simmer, whisking often, for several minutes over medium heat.
- Step 3: Place the turkey breast on a baking rack in a roasting pan and brush on the glaze. Add a little more seasoning if any ran off with the glaze.
- Step 4: Place in a 350°F oven and baste with the glaze every 30 minutes.
- Step 5: Roast for 60 to 90 minutes, or until an internal temperature of 165°F is reached. Let it rest for 15 to 20 minutes.
- Step 6: Slice and serve!
🔪 Expert Tip: How to Slice the Turkey
For the juiciest, most tender slices, let the turkey breast rest for at least 15–20 minutes before cutting. Use a sharp carving knife and slice against the grain into even, thin pieces — this shortens the muscle fibers, keeping each bite moist and flavorful. If your turkey breast is bone‑in, carefully remove the breast from the bone first, then slice it on a cutting board for clean, beautiful presentation.
🍽️ How to Serve
- Let it rest and slice beautifully: After resting, carve the turkey into thin slices against the grain for tender, picture‑perfect servings.
- Drizzle with glaze: Warm any remaining maple glaze and drizzle it over the sliced turkey for a glossy, flavorful finish.
- Serve with classic sides: This turkey pairs wonderfully with mashed potatoes, roasted vegetables, gourmet green bean casserole, and classic cornbread dressing to balance the sweetness of the glaze.
- Add a touch of freshness: Garnish your platter with fresh thyme sprigs, orange slices, or pomegranate seeds for a festive, colorful presentation.
- Make it a meal to remember: Serve with warm dinner rolls and a crisp salad for a complete, crowd‑pleasing holiday spread.
- Wine pairing: A light Pinot Noir or a slightly sweet Riesling complements the maple glaze beautifully, while sparkling cider is a great non‑alcoholic option.
🙋🏽♂️ Frequently Asked Questions
Yes! You can roast it a day in advance, then cover and refrigerate. Reheat gently in the oven at 325°F until warmed through, brushing with extra glaze to refresh the flavor and shine.
Absolutely. Boneless turkey breast cooks a bit faster and is easier to slice. Just reduce the cooking time slightly and keep an eye on the internal temperature so it doesn’t overcook.
Use a meat thermometer — the thickest part should reach 165°F (74°C). Once it hits that temperature, remove it from the oven and let it rest before slicing.
Don’t skip the resting time — it allows the juices to redistribute. Also, basting with the glaze during roasting helps lock in moisture and adds extra flavor.
You can! The glaze works wonderfully on chicken breasts or even a whole roasted chicken — just adjust the cooking time based on the size of the meat.
😋 More Amazing Turkey Centerpiece Recipes
Ready to impress with the best-tasting turkey in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Maple Glazed Roast Turkey
Video
Equipment
- 1 Roasting pan preferably with a roasting rack
Ingredients
For the Turkey
- 1 4 to 5 lb turkey breast whole, bone-in
- 2 tablespoon olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup chicken broth or water (optional)
For the Maple Glaze and Serving
- ½ cup maple syrup
- 2 tablespoon Dijon mustard
- 2 tablespoon unsalted butter melted
- 2 teaspoon garlic minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon thyme fresh, chopped (or ½ teaspoon dried)
- ½ teaspoon black pepper
- Fresh herbs, cranberries, and sliced fruit for garnish (optional)
Instructions
- Preheat your oven to 350°F.
- Pat the turkey dry with paper towels. Rub the olive oil all over the turkey. Next, sprinkle the salt, pepper, and paprika all over the turkey.1 4 to 5 lb turkey breast, 2 tablespoon olive oil, 1 teaspoon Kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika
- Place the turkey on a rack in a large roasting pan. If desired, pour about 1 cup of broth (or water) into the pan.1 cup chicken broth
- In a small saucepan, whisk together the maple syrup, Dijon mustard, melted butter, garlic, apple cider vinegar, thyme, and pepper. Bring to a gentle simmer over medium heat for 2 to 3 minutes, until slightly thickened. Remove from the heat.½ cup maple syrup, 2 tablespoon Dijon mustard, 2 tablespoon unsalted butter, 2 teaspoon garlic, 1 tablespoon apple cider vinegar, 1 teaspoon thyme, ½ teaspoon black pepper
- Brush the turkey breast generously with the maple glaze. The glaze will thicken as it sits (for when you start basting). If the first application of the glaze to the turkey causes some of the seasoning to run off, sprinkle a little more onto the skin. Roast the turkey uncovered for 1½ to 2 hours, brushing with more glaze every 30 minutes.
- The turkey is done when the internal temperature reaches 165°F at the thickest part. If the skin browns too quickly, tent loosely with foil.
- Let the turkey rest for 15 to 20 minutes before slicing. The juice will redistribute, keeping the meat tender and moist. Serve the turkey with fresh herbs, cranberries, and sliced fruit, if desired.Fresh herbs, cranberries, and sliced fruit
- If desired, pour the remaining glaze into the roasting pan and simmer for 2 to 3 minutes to create a quick maple pan sauce.
Notes
- A bone‑in whole turkey breast gives the best flavor and juiciest results, but boneless works too—just reduce the cooking time slightly.
- Pure maple syrup is key for the best glaze flavor; avoid pancake syrup, which is too sweet and artificial.
- If the skin starts to brown too quickly, loosely tent the turkey with foil to prevent over‑browning.
- Use a meat thermometer and remove the turkey when it reaches 165°F (74°C) for perfectly cooked, juicy meat.
- Let the turkey rest for at least 15–20 minutes before slicing to lock in the juices.
- Save extra glaze or pan drippings to drizzle over the sliced turkey before serving.
- Leftovers reheat beautifully—cover with foil and warm in a 325°F oven until heated through.
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