Description
Spectacular maple-glazed Turkey Breast Roast ready in just 90 minutes! Quick-brined for incredible juiciness, roasted to perfection, and glazed with pure maple syrup for a caramelized, restaurant-quality finish. This foolproof recipe guarantees tender, flavorful turkey every time perfect for holidays, special occasions, or impressive Sunday dinners.
Ingredients
4 cups cold water
¼ cup kosher salt
2 tablespoons brown sugar
4 cups ice cubes
1 boneless turkey breast roast (3–4 pounds)
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon garlic powder
⅓ cup pure maple syrup (Grade A amber)
2 tablespoons unsalted butter, melted
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
Pinch of cayenne pepper (optional)
Fresh rosemary sprigs for garnish
Flaky sea salt for finishing
Instructions
1. Prepare brine by dissolving ¼ cup kosher salt and brown sugar in 4 cups cold water. Add 4 cups ice cubes to chill rapidly.
2. Place turkey breast in a large zip-top bag or container. Pour brine over turkey, ensuring complete submersion. Refrigerate for 30-60 minutes.
3. Preheat oven to 375°F. Position rack in lower third of oven.
4. Remove turkey from brine after 30-60 minutes. Rinse thoroughly under cold water and pat completely dry with paper towels.
5. Rub turkey all over with olive oil. Season generously with 1 teaspoon salt, ½ teaspoon pepper, thyme, rosemary, and garlic powder, pressing herbs into meat.
6. Place turkey on a rack set in a roasting pan. Roast uncovered for 45 minutes.
7. While turkey roasts, prepare maple glaze: Whisk together maple syrup, melted butter, Dijon mustard, vinegar, cinnamon, ¼ teaspoon pepper, and cayenne until smooth.
8. After 45 minutes, remove turkey from oven. Brush generously with half the maple glaze, coating all surfaces. Return to oven.
9. Roast for another 20-30 minutes, then apply remaining glaze. Continue roasting for 10-15 minutes until internal temperature reaches 160°F in thickest part.
10. Remove from oven at 160°F. Transfer turkey to cutting board and tent loosely with foil. Let rest 15-20 minutes (temperature will rise to 165°F).
11. Remove twine or netting. Slice against the grain into ½-inch thick slices. Arrange on platter, drizzle with accumulated juices, and garnish with fresh rosemary and flaky sea salt.
Notes
Don’t skip brining—even 30 minutes dramatically increases moisture retention and prevents dry turkey.
Remove turkey at 160°F, not 165°F. The internal temperature rises 5 degrees during resting, reaching safe consumption temperature.
Use an instant-read thermometer for accuracy. Ovens vary significantly; timing alone is unreliable.
If glaze darkens too quickly, tent turkey loosely with aluminum foil to prevent burning while interior finishes cooking.
Store leftover turkey in airtight containers for up to 4 days. Freeze sliced turkey (wrapped tightly) for up to 3 months.
Reheat sliced turkey in covered dish with ¼ cup chicken broth at 325°F for 15-20 minutes to prevent drying.
For keto version, replace maple syrup with sugar-free maple syrup and omit brown sugar from brine.
Heritage or organic turkey costs more but delivers noticeably richer flavor worth the investment for special occasions.
- Prep Time: 40
- Cook Time: 75
- Category: Main Course, Holiday
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked turkey
- Calories: 295
- Sugar: 12g
- Sodium: 485mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 125mg
Keywords: turkey breast roast, maple glazed turkey, boneless turkey, holiday turkey, thanksgiving turkey