Maple-Glazed Roasted Turkey Breast
I still remember the first time I roasted a boneless turkey breast with a maple glaze — the kitchen smelled like caramel and herbs, and everyone argued over who got the thickest slice. This Maple-Glazed Roasted Turkey Breast is an everyday-friendly roast that works for holidays, Sunday dinners, or an elegant weeknight meal. It’s sweet, tangy, and caramelizes beautifully while staying moist thanks to regular basting and proper resting.
Why you’ll love this dish
This recipe balances the rich sweetness of pure maple syrup with the tang of Dijon and a hit of umami from soy sauce. A boneless turkey breast cooks faster than a whole bird, so you get roast-turkey flavor without the all-day commitment — perfect for midweek entertaining or a smaller holiday table.
“A perfectly caramelized crust with juicy slices inside — this glaze took my roast from simple to show-stopping.” — home cook review
Reasons to try it:
- Faster than roasting a whole turkey but still festive enough for guests.
- Uses pantry staples (maple syrup, mustard, soy) for a deep, layered flavor.
- Kid-friendly sweetness with savory balance for adults.
- Easy to scale up or down depending on the crowd.
If you enjoy weeknight roasts with a sweet-savory finish, you might also like a hearty vegetable bake as a side — try this roasted eggplant lasagna for a complementary, make-ahead dish: roasted eggplant lasagna.
How this recipe comes together
Before you gather ingredients, here’s a quick overview so you know what to expect:
- Whisk a simple maple glaze by combining syrup, mustard, oil, soy sauce and seasonings.
- Coat the boneless turkey breast and reserve some glaze for basting.
- Roast at 350°F (175°C), basting every 30 minutes until the internal temp hits 165°F (75°C).
- Rest loosely tented for 15–20 minutes, then slice against the grain and serve.
This sets realistic expectations: total active time is about 15–20 minutes for prep; oven time is roughly 1.5–2 hours depending on breast size and oven variation.
What you’ll need
- 1 boneless turkey breast (about 3–4 pounds)
- 1/2 cup pure maple syrup (use Grade A for milder flavor, Grade B for stronger)
- 1/4 cup Dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (substitute tamari for gluten-free)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- Fresh herbs (thyme or rosemary) for garnish
Notes on ingredients:
- Pure maple syrup is preferred — not pancake syrup — for flavor depth.
- If you avoid soy, use 2 tbsp coconut aminos or extra salt to taste.
- A 3–4 lb boneless breast feeds about 4–6 people as a main course.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center.
- Make the glaze: In a bowl, whisk maple syrup, Dijon, olive oil, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper and salt until smooth.
- Place the turkey breast in a large roasting pan. Pat it dry with paper towels for better caramelization.
- Brush the turkey generously with most of the glaze, coating all sides. Set aside 2–3 tablespoons of glaze for basting.
- Insert a meat thermometer into the thickest part of the breast without touching any bone.
- Roast for about 1.5 to 2 hours. Baste the turkey with the reserved glaze every 30 minutes to keep it moist and encourage a glossy, caramelized crust.
- Roast until the internal temperature reaches 165°F (75°C). If the glaze is browning too quickly, tent the breast loosely with foil.
- Remove from oven and loosely cover with aluminum foil. Rest for 15–20 minutes to allow juices to redistribute.
- Slice the turkey against the grain into even pieces. Arrange on a platter, drizzle any remaining glaze over the slices, and garnish with fresh thyme or rosemary.
Chef’s timing tip: Ovens vary — start checking temperature at 1 hour 20 minutes for smaller breasts. The thermometer is the only reliable doneness test.
Best ways to enjoy it
Serve slices warm with pan drippings or extra warmed glaze. This turkey pairs beautifully with roasted root vegetables, mashed potatoes, or a bright apple–fennel salad. For a lighter meal, slice thin for sandwiches with arugula and cranberry sauce.
Pairing idea: a slightly sweet, herb-forward main like this works well beside a layered vegetable casserole — try pairing with roasted vegetable lasagna for a hearty holiday table.
Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir complements the maple’s sweetness without overpowering the turkey.
Storage and reheating tips
- Refrigerator: Store leftover sliced turkey in an airtight container within 2 hours of cooking. Consume within 3–4 days.
- Freezer: Freeze slices in a single layer on a tray, then transfer to a freezer bag. Keep up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a 300°F oven covered with foil for 10–15 minutes, or heat slices in a skillet with a splash of stock and a spoonful of reserved glaze. Microwave on medium power in short bursts to avoid drying.
Food safety note: Always ensure reheated turkey reaches 165°F (74°C) before serving.
Pro chef tips
- Dry the breast well before glazing to maximize caramelization.
- Reserve some glaze before brushing the turkey so you have a clean portion for basting. Once glaze has touched raw meat, don’t use it as a finishing sauce unless you boil it for a minute to kill bacteria.
- If the crust darkens too fast, cover loosely with foil and continue roasting.
- For even browning, rotate the pan once midway through roasting if your oven has hot spots.
- Let the breast rest — this step makes the difference between a juicy roast and dry slices.
For another crowd-pleasing protein with a sweet glaze, consider trying my favorite honey-garlic chicken recipe: honey garlic chicken breasts.
Flavor swaps
- Citrus-maple: Add 2 teaspoons grated orange zest and replace apple cider vinegar with orange juice for a brighter glaze.
- Smoky-maple: Stir 1/2 teaspoon smoked paprika into the glaze for a subtle smoky element.
- Bourbon-maple: Add 1 tablespoon bourbon to the glaze and flambé briefly (optional) for depth.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
- Herb crust: Mix chopped rosemary and thyme into the glaze for an herb-forward crust.
Your questions answered
Q: How long does a 3–4 lb boneless turkey breast take to roast?
A: Plan 1.5–2 hours at 350°F (175°C). Start checking internal temperature at around 1 hour 20 minutes; pull at 165°F (75°C).
Q: Can I use this glaze on a bone-in breast or whole turkey?
A: Yes. Adjust cooking time: bone-in pieces and whole birds take longer. Always rely on thermometer placement for doneness.
Q: Is it safe to reuse the glaze that touched raw turkey as a finishing sauce?
A: Not without reheating. Boil the reserved glaze for at least 1 minute before using as a sauce, or reserve a separate portion before brushing raw meat.
Q: Can I make this ahead?
A: You can prepare the glaze 1–2 days ahead and keep it refrigerated. For the best texture, roast the turkey the day you plan to serve it.
Q: How do I prevent the glaze from burning?
A: If the surface darkens too quickly, tent loosely with foil and continue roasting. Basting with the reserved glaze helps keep the surface moist.
Conclusion
This Maple-Glazed Roasted Turkey Breast gives you a reliably juicy roast with a glossy, caramelized finish that’s special enough for guests and straightforward enough for weeknights. For more maple-glazed inspiration and a slightly different technique, compare this recipe with a classic maple-glazed turkey roast from Allrecipes: Maple Glazed Turkey Roast Recipe. If you’d like another take with honey and maple flavors, see this Honey Maple Turkey Breast for an alternate glaze method.
- Maple Glazed Turkey Roast Recipe: Maple Glazed Turkey Roast Recipe
- Honey Maple Turkey Breast: Honey Maple Turkey Breast | An Easy Thanksgiving Turkey Breast …
Maple-Glazed Roasted Turkey Breast
Ingredients
Method
- Preheat the oven to 350°F (175°C). Position a rack in the center.
- In a bowl, whisk together the maple syrup, Dijon, olive oil, soy sauce, apple cider vinegar, garlic powder, onion powder, black pepper, and salt until smooth.
- Pat the turkey breast dry with paper towels for better caramelization.
- Brush the turkey generously with most of the glaze, coating all sides. Reserve 2–3 tablespoons of glaze for basting.
- Insert a meat thermometer into the thickest part of the breast without touching any bone.
- Roast the turkey for about 1.5 to 2 hours, basting with the reserved glaze every 30 minutes.
- When the internal temperature reaches 165°F (75°C), remove from the oven.
- If the glaze is browning too quickly, tent loosely with foil.
- Cover the turkey loosely with aluminum foil and let it rest for 15–20 minutes.
- Slice against the grain into even pieces. Arrange on a platter, drizzle any remaining glaze over the slices, and garnish with fresh herbs.
