Maple Dijon Glazed Turkey Breast
This post may contain affiliate links. Please read my disclosure policy.
Maple Dijon Glazed Turkey Breast, golden and full of flavor from real maple syrup, garlic, and herbs. Simple enough for a weeknight, special enough for the holidays.
My Favorite Way to Roast Turkey Breast
I love a big holiday turkey as much as anyone, but sometimes it’s just Remo and me at home with the pups, and this Maple Dijon Glazed Turkey Breast is absolutely perfect for that. It gives you all the juicy, golden flavor of a whole roast turkey without the hassle of wrestling a bird the size of a small car.
The maple Dijon glaze hits that perfect balance of sweet, tangy, and herby, with a buttery finish that makes every slice shine. Whether you’re cooking for two, a small gathering, or just want a simpler option for the holidays, this recipe brings all the cozy flavor without the extra work, and trust me, everyone will want seconds.
Why You’ll Love This Turkey Breast
- Perfect for smaller gatherings. You get all the flavor and presentation of a holiday turkey without needing a crowd to finish it.
- Juicy and flavorful. The butter, maple syrup, and Dijon combo keeps the meat tender and gives every slice a rich, caramelized glaze.
- Easy enough for any day. This turkey breast is simple to prepare, so you can enjoy it any night of the week.
- Minimal mess, maximum reward. No giant roasting pan or complicated steps, just one pan and a quick, flavorful glaze.
- Pairs with everything. It’s delicious with stuffing balls, mashed potatoes, or a crisp green salad.
Ingredients and Tips
- Turkey breast: I like to use boneless, skinless turkey breast around 4 pounds. If yours has skin, you can leave it on for extra crispiness.
- Maple syrup: Use real maple syrup, not pancake syrup. The flavor difference is huge and gives the glaze that rich caramel note.
- Dijon mustard: Balances the sweetness of the maple syrup and adds a little tang. Whole grain Dijon works too if that is what you have.
- Herbs: Fresh thyme and rosemary give the best flavor, but dried herbs will still do the job. Just use a bit less if they are dried.
- Garlic: Freshly minced garlic makes a big difference here, so skip the jarred stuff if you can.
- Apple cider vinegar: Adds a subtle acidity that brightens the glaze and keeps it from being too sweet.
- Butter: Use unsalted so you can control the seasoning. Melted butter adds richness and helps the glaze cling to the turkey.
- Basting is key: Brush the turkey with the glaze throughout roasting so it builds up that glossy, golden crust everyone loves.
- Use a meat thermometer: It’s the best way to make sure your turkey breast stays juicy. Pull it out when it hits 165°F and let it rest.
- Let it rest before slicing: This locks in all the juices. Fifteen minutes makes a big difference.
- Use the pan juices: Don’t let them go to waste. Spoon them over the sliced turkey or turn them into a quick gravy.
- Save leftovers: Slice them thin for the best turkey sandwiches or dice and toss into salads the next day.
Set your oven to 350°F (177°C). Pat the turkey breast dry with paper towels, then rub it all over with olive oil. Season generously with salt and pepper.
In a small bowl, whisk together the melted butter, maple syrup, Dijon mustard, garlic, thyme, rosemary, and apple cider vinegar until smooth and glossy.
Place the turkey breast on a rack set inside a roasting pan. Brush it all over with about half of the maple Dijon glaze.
Roast the turkey for 45 minutes, basting every 20 minutes with the pan juices to keep it juicy and flavorful.
After 45 minutes, brush on the remaining glaze and continue roasting for another 30 to 45 minutes, or until the thickest part of the turkey reaches 165°F (74°C).
The total roasting time will vary depending on the size of your turkey breast and your oven. Start checking for doneness around the 75-minute mark to make sure it stays perfectly juicy.
Transfer the turkey breast to a cutting board, tent it loosely with foil, and let it rest for 15 minutes before slicing. Spoon any extra pan juices over the top when serving.
How To Serve It
I love how versatile this turkey breast is. It’s elegant enough for a holiday dinner but simple enough to make any weekend feel special. Here’s how I like to serve it:
Brown Butter Mashed Potatoes
Garlic Parmesan Roasted Brussels Sprouts
Easy Stuffing Recipe
Maroulosalata (Greek Lettuce Salad)
Frequently Asked Questions
Can I make this ahead of time?
Yes, and it reheats beautifully. You can prepare the glaze and season the turkey up to a day in advance. Store both in the fridge, then glaze and roast when you’re ready to cook.
Can I use bone-in turkey breast?
Absolutely. It will just need a bit more time in the oven, usually around 20 to 30 minutes extra. Always go by internal temperature rather than time.
Can I use honey or brown sugar instead of maple syrup?
Sure, but the flavor will change. Honey gives a floral sweetness, while brown sugar adds a deeper, caramel like taste. Both are delicious, just different.
How do I keep my turkey breast from drying out?
Baste it often and don’t skip the resting time. Letting the turkey rest helps the juices settle, keeping every slice tender and moist.
Can I make gravy from the pan juices?
Yes! Pour off any excess fat, then whisk a tablespoon of flour or cornstarch into the drippings with a splash of broth or wine.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F (150°C) or slice cold for sandwiches.
Can I freeze it?
Definitely. Slice the turkey, drizzle a little of the pan juices over top, and freeze in portions for up to 3 months. Thaw overnight in the fridge and warm it in the oven.
Try These Turkey Recipes Next
- Bacon Wrapped Turkey Breast
- Easy Roasted Turkey Legs
- Air Fryer Turkey Wings
- Spatchcock Turkey
- Turkey Meatballs
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Maple Dijon Glazed Turkey Breast
Ingredients
- 4 pounds boneless skinless turkey breast
- 3 tablespoons olive oil
- salt and pepper (to taste)
- 4 tablespoons unsalted butter (melted)
- ⅓ cup pure maple syrup
- 3 tablespoons Dijon mustard
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary (chopped (or 1 teaspoon dried))
- 1 tablespoon apple cider vinegar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Pat the turkey breast dry with paper towels, then rub it all over with olive oil. Season generously with salt and pepper.
- In a small bowl, whisk together the melted butter, maple syrup, Dijon mustard, garlic, thyme, rosemary, and apple cider vinegar.
- Place the turkey breast on a rack set over a roasting pan. Brush it all over with about half of the maple Dijon glaze. Roast for 45 minutes, basting every 20 minutes with the pan juices.
- After 45 minutes, brush the turkey with the remaining glaze. Continue roasting for another 30 to 45 minutes, or until the thickest part of the breast registers 165°F.
- Transfer the turkey to a cutting board, tent loosely with foil, and let it rest for 15 minutes before slicing. Spoon any extra pan juices over the top when serving.
Notes
- Use real maple syrup. The flavor is richer and gives the glaze that perfect balance of sweet and savory.
- Check the temperature. Always use a meat thermometer and pull the turkey out at 165°F (74°C).
- Baste often. Brush the glaze over the turkey a few times while roasting for that beautiful golden crust.
- Let it rest. Rest the breast for at least 15 minutes to keep it tender and juicy.
- Save the pan juices. Spoon them over the sliced turkey or whisk them into a quick gravy.
- Leftovers. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
