Maple Glazed Roasted Turkey Breast

This maple-glazed turkey breast is the perfect blend of savory and sweet, with a buttery glaze that caramelizes into pure golden perfection.

Looking to serve a turkey that’s a total showstopper? Say hello to my no-fuss, high-impact turkey recipe. We’re talking juicy, tender meat with a crispy golden skin, a maple-butter glaze that’ll make your kitchen smell like heaven, and fresh aromatics to make every bite sing. This bird’s stuffed with apple, citrus, and herbs for that perfect balance of savory and sweet.

No need to stress about overcooking or drying out, either—just baste every half hour, and if it’s browning too quickly, throw on a little foil hat. Rest it for 15 minutes (the turkey deserves a breather too), then carve it up and watch your guests swoon. This is turkey done right, people!

• 1 5-7 lb. whole turkey breast

• 1 apple (I used gala), quartered

• 1 lemon, halved

• 1 medium onion, quartered

• 2 stalk celery, quartered

• 3 sprigs fresh rosemary

• 3 sprig fresh thyme

• Salt, to taste

• ½ cup butter

• ½ cup maple syrup

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

1. Preheat the Oven: Start by preheating your oven to 350°F.

2. Prepare the Turkey:

   • Pat the turkey dry with paper towels.

   • Stuff the cavity with 1/4 of an apple, 1/2 of a lemon, 1/4 of an onion, a stalk of celery, a sprig of rosemary, and a sprig of thyme.

   • Scatter the remaining apple, lemon, celery, and onion around the turkey in a large roasting pan or a 12-inch cast iron skillet.

   • Sprinkle salt inside the cavity and all over the outside of the turkey.

3. Make the Glaze:

   • In a small saucepan, combine butter, maple syrup, rosemary and thyme over low heat and let steep for 10 minutes allowing the herbs to infuse the butter.

   • Pour or brush this maple butter glaze all over the turkey to give it a nice, even coating.

4. Roast the Turkey:

   • Place the turkey in the oven and roast for 2 to 2 1/2 hours, or until a meat thermometer reads 165°F when inserted into the thickest part of the turkey breast.

   • Baste the turkey with the pan juices every 30 minutes to keep it juicy.

5. Prevent Over-Browning:

   • If any part of the turkey is browning too quickly, loosely cover that area with a bit of aluminum foil.

6. Rest and Serve:

   • Take the turkey out of the oven and let it rest for 15-20 minutes before carving. This helps the juices settle, making for a tastier, juicier turkey.

Then, grab your favorite knife, carve, and serve!