This maple Roasted Turkey Breast is perfectly juicy, tender, and full of flavor. It’s made with a boneless and skinless turkey breast for a simple and faster alternative to a whole turkey. Seasoned with fresh herbs, and then drizzled with a tasty Maple Mustard Glaze, this recipe makes the perfect holiday turkey!
This recipe will show you how to roast a boneless turkey breast and get a juicy, tender, and flavorful final result! We love that this recipe looks beautiful for the holidays, is full of festive flavor, but is still a healthy dinner. It’s packed with protein, gluten-free, and low-carb. Perfect for those who don’t want to cook a whole turkey this year or prefer the white meat of the turkey instead. Make this mustard-glazed roasted Turkey and impress your friends and family over Thanksgiving dinner!
Highlights for this recipe
- Faster than a whole turkey. Roasting a turkey breast in the oven is simple and takes significantly less time than a whole turkey. Boneless turkey breasts also take less time than bone-in.
- Beautiful! This dish looks so beautiful when sliced and plated. It’s perfect for serving at holidays or parties.
- Delicious and flavorful. The turkey is flavored with lots of garlic and herbs and then drizzled with a sweet and tangy glaze. So tasty!
Ingredients you’ll need
This is just a list of ingredients you will need to make the Roasted Turkey Breast with Maple Mustard Glaze. Full measurements are listed further below.
- Boneless skinless turkey breast: we used boneless and skinless. If you decide to keep the skin that’s okay. If using bone-in turkey breast the cooking time will vary.
- Olive oil: Oil can be substituted for any oil you normally cook with. We also love avocado oil.
- Garlic cloves: fresh garlic will taste much better than using garlic powder.
- Herbs used: Fresh sage, thyme, and rosemary leaves
- Seasonings: Kosher salt Ground black pepper
- For the glaze you will need: Mustard, Maple Syrup, Low-sodium soy sauce, and Worcestershire sauce
How to Roast a boneless Turkey Breast
- First, prep: Preheat the oven to 350F. Remove the turkey breast from the fridge 30-40 minutes prior to cooking.
- Prepare the garlic and herbs: In a small food processor, add the oil, garlic, herbs, salt, and pepper. Process until minced and well combined.
- Rub herb mixture on turkey: Next, using clean hands, rub the herb mixture all over the turkey breasts.
- Start roasting: Transfer the turkey to a roasting pan, then roast for about an hour.
- Make the glaze: In a jug or small bowl, combine all the glaze ingredients. When the turkey reaches the 30-minute mark, pour half the glaze on top, brushing it all over the meat. Then return it to the oven and roast for 15 more minutes.
- Glaze again: After 15 minutes, add the remaining glaze to the meat. Return to the oven for 15 more minutes, or until a thermometer inserted in the thickest part of the turkey registers 165F.
- Rest: Once finished, remove from the oven and cover with foil. Allow it to rest for 10 minutes.
- Carve and serve. Slice the turkey breast, display and decorate on a platter if desired, then serve.
Tips and substitutions
- Turkey breast: We use a boneless, skinless turkey breast for this recipe. If you use a bone-in turkey breast, it will take longer to cook. The best way to check if the turkey breast is fully cooked is to use a food thermometer until the internal temperature reaches 165F.
- Herbs: We use fresh herbs for the most flavor. If you don’t have fresh, you can substitute for dried herbs.
- Maple syrup: Use real maple syrup, not pancake syrup.
- Mustard: We used yellow mustard, but you can also use stone-ground, dijon, or brown mustard.
- Use a thermometer to check the meat temperature. This will help you avoid undercooking or overcooking.
- It is okay if you decide to use skin on turkey breast.
- Rotate the pan in the oven a few times to help the turkey brown evenly.
- Store leftover turkey in a sealed container in the fridge for up to 4 days. You can freeze for up to 3 months.
Commonly asked questions
Typically, it takes 16-19 minutes per pound of boneless turkey breast. We find that it usually takes about an hour for 3 lbs of boneless turkey breast.
Yes. Cool completely, then store in a sealed container or zipper bag. You can freeze turkey breast for up to three months. When ready to use, thaw overnight in the fridge or at room temperature for a few hours.
Yes! Turkey is high in protein, low in carbs, and low in fat. Typically turkey breast has fewer carbs compared to other meats.
Other delicious turkey recipes
- Oven Roasted Maple Turkey Breast
- Easy Garlic Herb Turkey Roast Recipe
- Slow Cooker Southwest Turkey Chili
- Italian Baked Turkey Meatballs
- Ground Turkey Cauliflower Rice
- Spinach and Feta Turkey Burgers
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Maple Glazed Boneless Turkey Breast Roast
Ingredients
Turkey Breast
- 3 lb boneless skinless turkey breast
- 2 tbsp olive oil
- 4-5 garlic cloves minced
- 1 tbsp chopped fresh sage leaves or 1 tsp dried
- 1 tbsp chopped fresh thyme leaves or 1 tsp dried
- 1 tbsp chopped fresh rosemary leaves or 1 tsp dried
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Maple Mustard Glaze
- 1/3 cup pure maple syrup
- 2 tbsp mustard
- 2 tbsp Worcestershire sauce
- 2 tbsp light-sodium soy sauce or coconut aminos
- Optionals to garnish: pomegranate, garlic, cranberries, fresh herbs, etc.
Instructions
- Preheat the oven to 350F. Remove the turkey breast from the fridge 30-40 minutes prior to cooking it.
- In a small food processor add the oil, garlic, herbs, salt and pepper. Process until minced and well combined.
- Using your clean hands rub the herb mixture all over the turkey breast.
- Transfer to a roasting pan and roast for about 1 hour. Make sure you turn the pan around a few times during cooking so the breasts colors evenly.
- Meanwhile, in a jug, mix all the glaze ingredients.
- When the turkey breast reaches the 30 min time mark, pour half of the glaze over, brushing it all over the meat. Return to the oven and roast for another 15 min.
- Remove from the oven, brush with the remaining glaze. Place back in the oven to roast for the final 15 min, or until a thermometer inserted into thickest part of turkey registers 165F.
- Once the turkey breast is done, remove from the oven and cover with foil. Allow it to rest for 10 minutes before carving.
- Slice the breast and place on a nice serving platter. Decorate as you will, then serve and enjoy!
Notes
- Turkey breast: We use a boneless, skinless turkey breast for this recipe. If you use a bone-in turkey breast, it will take longer to cook.
- Herbs: We use fresh herbs for the most flavor. If you don’t have fresh, you can substitute for dried herbs.
- Maple syrup: Use real maple syrup, not pancake syrup.
- Mustard: We used yellow mustard, but you can also use stone-ground, dijon, or brown mustard.
- Use a thermometer to check the meat temperature. This will help you avoid undercooking or overcooking.
- Rotate the pan in the oven a few times to help the turkey brown evenly.
- Storage: Store in the fridge for 3-4 days.
- Freezing: Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours until it thaws.
Nutrition
Dana Wheeler says
I made this turkey breast last year for Thanksgiving and it was delicious. So good in fact, my family asked me to make it again this year.
Rena Awada says
Yay. So glad they loved it
Litrisha Valley says
Hi dear, is it possible to marinate the turkey breast over night, to avoid the hustle Thanksgiving day?
Rena says
Yes. you definitely can
Amy says
So there is no covering at all during cook time
Rena says
no you dont have to
Aimee says
This was a really delicious and easy recipe. The turkey browned beautifully and was very flavorful. Five stars!
Rena says
Thanks for the feedback! Glad you loved it.
Anastasiia says
Incredibly delicious and simple to cook
Rena says
Thank you!
Michele Velluzzi says
Simple, delicious, and so moist! Will def make again
Rena says
Thanks for the feedback. We are so glad you loved it