This Maple Glazed Turkey Breast is a simple, reliable way to serve juicy, flavorful turkey without roasting a whole bird. A quick herb butter, a touch of maple glaze, and an easy pan gravy make it feel special while still being very doable for a smaller gathering.
Cooking a turkey breast is quite budget-friendly and couldn’t be easier. This Maple Glazed Turkey Breast with a delicious pan gravy needs just 15 minutes of prep before it goes into the oven.
It’s a great option for a small Thanksgiving or Christmas meal served with Farro Pilaf with Toasted Nuts and Roasted Carrots and Potatoes or Roasted Fall Harvest Salad. It’s also a great way to add extra protein to a larger gathering so you’ll have plenty left over for sandwiches, salads, or grain bowls the next day.
Table of contents
Ingredients
- Half Turkey Breast: A half turkey breast is one side of a whole breast, sold bone-in with the skin attached. It’s my preferred choice for smaller gatherings because it roasts evenly, looks beautiful on a platter, and slices easily. Using a whole breast? See the Tips section below.
- Herb Butter: A simple mixture of butter, herbs, garlic powder, salt, and pepper seasons the turkey and adds classic roasted turkey flavor.
- Maple Glaze: Brushed on toward the end of cooking, the maple glaze adds a subtle sweetness without overpowering the savory flavors.
- Vegetables and Broth: Onion, carrots, celery, and either low-sodium turkey or chicken broth create flavorful pan drippings that are used to make an easy gravy.
- Browning Sauce: This is totally optional, but I always add a few drops of Kitchen Bouquet Browning Sauce to my gravies to richen them and add some nice color.
How to Make Maple Glazed Turkey Breast
- Make the herb butter: Combine the softened butter, herbs, garlic powder, salt, and pepper in a small bowl.
- Make the maple glaze: Whisk together the maple syrup and Dijon mustard and set aside.
- Coat under the skin: Loosen the skin and spread a portion of the herb butter directly over the turkey meat.
- Coat the outside: Pull the skin back into place and spread the remaining herb butter evenly over the top of the turkey breast.
- Prepare the roasting pan: Arrange the onion, carrots, and celery in the bottom of a baking dish and pour the broth around the vegetables.
- Add the turkey: Place the buttered turkey breast, skin side up, on top of the vegetables.
- Roast the turkey: Roast at 425°F, then reduce the oven temperature to 325°F and continue roasting until nearly done.
- Glaze the turkey: Once the skin is golden, baste with the maple glaze and continue basting as it finishes roasting. Transfer the turkey to a cutting board to rest while you make the gravy.
How to Make the Pan Gravy
- Measure the drippings: Place a few tablespoons of the drippings from the roasting pan in a saucepan over medium heat and add the butter. Note: You can make the gravy right in the roasting pan if your pan is stovetop safe.
- Make the roux: Whisk in the flour until smooth and bubbling and cook for 2 to 3 minutes.
- Add the broth: Slowly whisk in the broth.
- Finish the gravy: Simmer until thickened. Season with salt and pepper to taste and add additional broth to adjust the consistency, if needed.
Tips for Success
Start with a dry turkey. Pat the turkey breast dry before seasoning so the herb butter adheres well and the skin browns properly.
Loosen the skin carefully. Use your fingers to gently separate the skin from the meat without tearing it so the butter can season the turkey evenly.
Glaze late in the cooking process. Add the maple glaze only after the skin has browned to prevent it from darkening too quickly.
Rest before slicing. Let the turkey rest for about 15 minutes so the juices redistribute for moist, clean slices.
Adapting for a whole breast. This recipe is written for a bone-in half turkey breast. If you’re using a whole turkey breast, allow additional cooking time and increase the herb butter and glaze as needed so the turkey is well seasoned and easy to baste.
Gluten-free option: Skip the pan gravy and serve the turkey with my Gluten-Free Gravy recipe that’s thickened with cornstarch instead of flour.
Frequently Asked Questions
A 3 to 4-pound bone-in, skin-on turkey breast will take about 1 hour 10 minutes to 1 hour 20 minutes total using this method. The turkey is roasted at 425°F first to brown the skin, then the oven temperature is reduced to 325°F to finish cooking. For the best results, cook the turkey until the thickest part of the breast reaches 162 to 165°F when tested with a meat thermometer, then let it rest before carving.
Add the maple glaze after the turkey has started to brown, about 25 minutes into the total cooking time. Brushing it on too early can cause the sugars in the maple syrup to darken too quickly. Once the skin is golden, begin basting with the glaze and continue to baste every 15 minutes as the turkey finishes roasting.
A 3 to 4-pound bone-in half turkey breast will serve about 6 people when it’s part of a meal with side dishes. After cooking, it yields roughly 5 to 7 ounces of turkey per person, depending on the size of the breast.
Yes, you can use a boneless turkey breast, but the cooking time and results will be different. Boneless turkey breasts cook more quickly and don’t retain moisture quite as well as bone-in, skin-on breasts. If you choose to use one, reduce the cooking time and watch the internal temperature closely, removing it from the oven when it reaches 160 to 162°F before resting.
Storage Tips
Store leftover turkey and gravy in separate airtight containers in the refrigerator for up to 3 to 4 days. The turkey can be enjoyed cold or gently reheated in the microwave or a low oven until warmed through. Gravy will thicken when chilled. Just reheat it slowly on the stovetop or in the microwave, adding a splash of broth or water as needed to loosen it.
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Maple Glazed Turkey Breast
Ingredients
- 3 to 4 pound bone-in skin-on half turkey breast
- 1 small yellow onion, cut into chunks
- 1 large carrot, cut into chunks
- 2 ribs celery, cut into chunks
- 1 cup low-sodium chicken broth
Butter Herb Rub
- 3 tablespoons butter, softened
- ½ teaspoon kosher salt
- ¼ teaspoon freshlly ground black pepper
- 1 teaspoon chopped fresh thyme or sage, or ½ teaspoon dried
- ½ teaspoon garlic powder
Maple Glaze
- ¼ cup pure maple syrup
- 1 tablespoon Dijon or whole grain mustard
For the Gravy
- 3 to 4 tablespoons turkey drippings, from the pan
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 to 2½ cups low-sodium chicken broth, divided
- Salt and freshly ground black pepper, to taste
- Kitchen Bouquet, optional (for color)
Instructions
- Preheat oven to 425°F. Combine Butter Herb Rub ingredients in a small bowl. Combine maple syrup and mustard in another small bowl and set aside.
Prepare the Turkey
- Pat the turkey dry. Gently separate the skin from the meat and spread a little less than half of the butter mixture underneath. Stretch the skin back into place and spread the remaining butter over the top.
- Place the onion, carrot, and celery in the bottom of a small roasting pan or large baking pan. Set the turkey, skin side up, on top of the vegetables. Pour the broth around (not over) the turkey.
Roast
- Roast at 425°F for 20 minutes to start browning the skin. Reduce the oven to 325°F and continue roasting until the thickest part of the breast registers 162 to 165°F, about 50 to 60 minutes more. Begin basting with the maple glaze once the skin is nicely golden (around the 25-minute mark total), then baste every 15 minutes. Transfer to a cutting board, tent loosely with foil, and rest 15 minutes before carving.
Pan Gravy
- Pour off all but about 3 tablespoons of drippings from the roasting pan. Place the pan over medium heat (or transfer drippings to a saucepan).
- Add butter and whisk in flour to form a roux. Cook 2 to 3 minutes, until lightly browned.
- Slowly whisk in 2 cups broth, scraping up any browned bits. Simmer until thickened. Add a little more broth if needed to thin to your desired consistency.
- Season with salt, pepper, and a few drops of Kitchen Bouquet to richen the color, if desired, for color.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Serving Suggestions
Gluten-Free Gravy
Potato Leek Gratin
Roasted Carrots and Potatoes
