Maple Glazed Roast Turkey

A person pouring turkey gravy from a white gravy boat over a plate filled with three slices of maple glazed whole turkey breast next to cornbread dressing, green beans, and mashed potatoes with gravy.

Course: Entree

Cuisine: American, Thanksgiving

Prep Time: 15

Cook Time: 1 30

Resting time: 15

Total Time: 2

Servings:

Calories: 236kcal

Author: Kris Longwell

This Maple Glazed Turkey Breast is juicy, tender, and bursting with sweet‑savory flavor. The rich maple glaze caramelizes beautifully as it roasts, creating a golden, glossy finish that’s perfect for any holiday or special occasion.

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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.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition