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Maple Glazed Turkey Breast

Maple glazed turkey breast roasts in a 350°F oven until the skin is glossy and the thickest part reaches 165°F. A quick maple, butter, Dijon, and cider vinegar glaze adds a sweet-tangy finish to tender, bone-in turkey.
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Prep Time 15 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the maple glaze
  • 0.5 cup pure maple syrup
  • 2 tbsp unsalted butter
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 9x13-inch roasting pan

Method
 

Roast the turkey
  1. Heat the oven to 350°F, with a rack in the lower third.
  2. Pat the turkey breast dry, then rub the skin with olive oil and season all over with the kosher salt and black pepper.
  3. Set the turkey skin side up on a rack in a 9x13-inch roasting pan and roast uncovered for 1 hour.
Make the glaze
  1. While the turkey roasts, combine the maple syrup, butter, Dijon mustard, and apple cider vinegar in a small saucepan.
  2. Bring the mixture to a gentle simmer over medium-low heat, stirring until the butter melts, about 2-3 minutes.
  3. Remove the glaze from the heat.
Glaze and finish
  1. After the turkey has roasted for 1 hour, brush half the glaze over the skin.
  2. Return the turkey to the oven for 15 minutes.
  3. Brush the turkey with the remaining glaze.
  4. Continue roasting for 15-45 minutes, until a thermometer inserted into the thickest part of the breast without touching bone reads 165°F; loosely tent with foil if the skin darkens too quickly.
  5. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 15 minutes before carving.

Notes

For juicy turkey, use a thermometer to check the thickest part without touching bone. Refrigerate leftovers for 3-4 days; freezer-friendly. For a dairy-free option, replace the butter with plant-based butter.