Maple Glazed Boneless Turkey Breast Roast

sliced roasted boneless turkey breast on a plate with pomegranate arils.

5 from 10 votes

Maple Glazed Boneless Turkey Breast Roast

Juicy and tender Roasted Turkey Breast seasoned with garlic and fresh herbs, then brushed with a delicious maple mustard glaze. An easy alternative to a whole turkey that's perfect for Thanksgiving or a smaller holiday dinner.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Intermediate

Servings:

Author: Rena Awada

Ingredients

Turkey Breast

3 pounds boneless skinless turkey breast
2 tablespoons olive oil
4-5 garlic cloves minced
1 tablespoon chopped fresh sage leaves or 1 tsp dried
1 tablespoon chopped fresh thyme leaves or 1 tsp dried
1 tablespoon chopped fresh rosemary leaves or 1 tsp dried
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Maple Mustard Glaze

1/3 cup pure maple syrup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 tablespoons light-sodium soy sauce or coconut aminos

Optionals to garnish:

pomegranate, garlic, cranberries, fresh herbs, etc.

Instructions

Preheat the oven to 350F. Remove the 3 pounds boneless skinless turkey breast from the fridge 30-40 minutes prior to cooking it.
In a small food processor, add the 2 tablespoons olive oil, 4-5 garlic cloves, 1 tablespoon chopped fresh sage leaves, 1 tablespoon chopped fresh thyme leaves, 1 tablespoon chopped fresh rosemary leaves, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepperProcess until 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 cook evenly.
Meanwhile, mix all the glaze ingredients in a jug. (1/3 cup pure maple syrup, 2 tablespoons mustard, 2 tablespoons Worcestershire sauce, and 2 tablespoons light-sodium soy sauce or coconut aminos)
When the turkey breast reaches the 30-minute mark, pour half the glaze over and brush it all over the meat. Return to the oven and roast for another 15 minutes.
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 the thickest part of the turkey registers 165F.
Once the turkey breast is done, remove it from the oven and cover it with foil. Allow it to rest for 10 minutes before carving.
Slice the breast and place it on a nice serving platter. Decorate as you like with pomegranate, garlic, cranberries, fresh herbs, etc. , then serve and enjoy!

Notes

This recipe uses a 3-pound boneless, skinless turkey breast. Cooking time may vary depending on the size and thickness.
Use fresh sage, rosemary, and thyme for the best flavor. Dried herbs can also be used.
Pure maple syrup works best for the glaze. Avoid using pancake syrup.
Yellow, Dijon, or stone-ground mustard will all work.
Use a meat thermometer to check for doneness. The thickest part of the turkey should reach 165°F.
Let the turkey rest for 10 minutes before slicing to help keep it juicy.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
Thaw frozen turkey in the refrigerator, never at room temperature.

Nutrition