Maple Glazed Turkey Breast

No ratings yet

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.

Prep Time15

Cook Time1 10

Resting Time15

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: maple roast turkey breast

Servings:

Calories: 437kcal

Author: Valerie Brunmeier

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

Storage and Reheating: 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.

Nutrition