Let’s talk about turkey without the stress. This Maple Glazed Turkey Breast recipe is your secret weapon for a show stopping, incredibly juicy roast that’s perfect for a smaller holiday gathering, a special Sunday dinner, or any time you want that festive feeling without cooking a whole bird. We’re talking about tender, flavorful turkey wrapped in a sweet, smoky, and perfectly spiced maple glaze that caramelizes into the most beautiful, sticky crust.
The magic of this recipe is its simplicity. A handful of pantry spices and real maple syrup create a glaze that’s so much more than just sweet; it’s complex, aromatic, and utterly irresistible. And because we’re using just the breast, it cooks in a fraction of the time, giving you all the comfort and celebration of a classic roast with a lot less fuss. Let’s get cooking!
Why You’ll Love This Turkey Breast Recipe
- All the Flavor, Half the Work: Get that incredible holiday turkey taste without brining, trussing, or roasting for hours. This is a streamlined, foolproof centerpiece.
- The Perfect Glaze: The combination of pure maple syrup, smoky paprika, and aromatic herbs creates a glaze that’s sticky, savory, and just slightly sweet; it’s absolutely divine.
- Juicy & Tender Every Time: Cooking a single breast at a lower temperature and letting it rest properly guarantees moist, succulent meat that no one will accuse of being dry.
- Ideal for Smaller Gatherings: Perfect for Thanksgiving with a small family, Friendsgiving, or an impressive Sunday dinner. No more wrestling with a 20 pound bird for four people.
- Fantastic Leftovers: This turkey makes the best sandwiches, salads, and soups. You’ll be happy to have extra!
Let’s Make Maple Glazed Turkey Breast
The key here is a flavorful glaze and gentle, even roasting. Using a meat thermometer is non negotiable for perfect results.
Ingredients You’ll Need
- 1 (3-4 lb) bone in, skin on turkey breast
- ½ cup pure maple syrup (not pancake syrup!)
- 1 teaspoon liquid smoke (hickory is classic)
- 1 teaspoon smoked paprika (regular paprika works, but smoked adds depth)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 1 pinch (or ⅛ tsp) cayenne pepper (optional, for a subtle kick)
Step by Step Instructions
1Prep the Turkey: Preheat your oven to 325°F (165°C). Remove the turkey breast from any packaging and pat it completely dry with paper towels. This is crucial for crispy skin! If it has a plastic net or wrapper, remove it, but leave any string netting in place to help it hold its shape. Discard any included gravy packet.
2Make the Incredible Glaze: In a small bowl, whisk together the maple syrup, liquid smoke, smoked paprika, salt, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper (if using) until it forms a smooth, fragrant mixture.
3Glaze the Turkey: Place the turkey breast, skin side up, on a rack set inside a roasting pan. Using a pastry brush or spoon, generously coat the entire turkey breast with the maple glaze, getting it into all the nooks and crannies. Reserve a little glaze for basting halfway through.
4Roast to Perfection: Place the turkey in the preheated oven. Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes. The cooking time varies based on the exact size of your breast.
- Baste: About halfway through the cooking time, brush the turkey with the reserved glaze. This builds flavor and sheen.
- The Final Test: The turkey is done when it’s golden brown and a meat thermometer inserted into the thickest part of the breast (avoiding the bone) reads 160°F (71°C). The temperature will continue to rise to a safe 165°F during resting.
5The Crucial Rest: Once out of the oven, loosely tent the entire roasting pan with aluminum foil. Let the turkey rest for at least 15-20 minutes. This allows the juices to redistribute, guaranteeing every slice is juicy.
After resting, carefully remove the string netting, slice against the grain, and serve.
Serving Suggestions & Pro Tips
- The Meat Thermometer is Key: This is your best friend for perfect poultry. Rely on it, not just time. Pull the turkey at 160°F for perfectly juicy meat.
- Choose Your Maple Syrup Wisely: For the best flavor, use 100% pure maple syrup. The flavor is deeper and more complex than “pancake syrup,” which is mostly corn syrup.
- Make it a Feast: Serve with all your favorite sides! Classic mashed potatoes, stuffing, roasted Brussels sprouts, cranberry sauce, and a simple green salad are perfect companions.
- Pan Gravy Bonus: After removing the turkey, place the roasting pan on the stovetop over medium heat. Add a cup of chicken broth and whisk, scraping up all the glorious browned bits (the fond) from the bottom of the pan. Simmer for a few minutes to reduce slightly, and you have an instant, flavorful gravy.
- Storage: Store leftover sliced turkey in an airtight container in the refrigerator for up to 4 days. The glaze and meat hold up beautifully.
This Maple Glazed Turkey Breast is more than a recipe; it’s a new tradition. It proves that a spectacular, heartwarming meal can be beautifully simple.
Maple Glazed Turkey Breast
Ingredients
- 1 3-4 lb bone in, skin on turkey breast
- ½ cup pure maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper optional
Instructions
- Preheat oven to 325°F. Pat turkey breast dry with paper towels.
- In a bowl, whisk maple syrup, liquid smoke, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne (if using) until smooth.
- Place turkey on a rack in a roasting pan. Brush glaze all over the turkey.
- Roast for 1 hr 15 min - 1 hr 45 min, basting once halfway, until golden brown and a meat thermometer reads 160°F in the thickest part.
- Tent with foil and rest for 15-20 minutes. Remove string netting, slice, and serve.
Notes
- Thermometer Essential: A meat thermometer ensures perfectly cooked, juicy turkey. Pull at 160°F (temp will rise to 165°F while resting).
- Pure Syrup: Use 100% pure maple syrup for the best flavor.
- Make Gravy: Use the pan drippings and a cup of broth to make a quick, flavorful gravy.
