Maple Glazed Boneless Turkey Breast Roast
This Roasted Turkey Breast with Maple Mustard Glaze is perfectly juicy, tender, and full of flavor. It's simple and festive, perfect for the holidays!
Servings: 10
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
Serving: 1-slice | Calories: 243kcal | Carbohydrates: 9g | Protein: 41g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 575mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 3mg