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Juicy slices of Maple Dijon Glazed Turkey Breast arranged on a platter with rosemary, thyme, and bright red cranberries.
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5 from 1 vote

Maple Dijon Glazed Turkey Breast

This Maple Dijon Glazed Turkey Breast is juicy, flavorful, and perfect for smaller gatherings. The sweet maple syrup, tangy Dijon, and herby butter glaze make every bite shine. It’s simple to prepare and guaranteed to impress whether you are cooking for two or hosting the whole family.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Keyword: Maple Dijon Glazed Turkey Breast, roast turkey breast
Servings: 6
Calories: 582kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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

  1. Use real maple syrup. The flavor is richer and gives the glaze that perfect balance of sweet and savory.
  2. Check the temperature. Always use a meat thermometer and pull the turkey out at 165°F (74°C).
  3. Baste often. Brush the glaze over the turkey a few times while roasting for that beautiful golden crust.
  4. Let it rest. Rest the breast for at least 15 minutes to keep it tender and juicy.
  5. Save the pan juices. Spoon them over the sliced turkey or whisk them into a quick gravy.
  6. Leftovers. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 13g | Protein: 91g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 272mg | Sodium: 248mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 6mg
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