Maple-Glazed Roast Turkey Breast

Quick answer: How to make maple-glazed roast turkey breast

Yield: 6 to 8 servings. Prep: 20 minutes. Cook: 1½ to 2 hours. Total: about 2½ hours with resting. This original recipe is designed for a home Thanksgiving meal and uses ordinary supermarket ingredients. Read the full method before starting, keep cold ingredients refrigerated, and use a thermometer where a safe finishing temperature is specified. ^{[1] [2]}

Ingredients

One 5- to 6-pound bone-in turkey breast; 1½ teaspoons kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; ⅓ cup pure maple syrup; 2 tablespoons Dijon mustard; 1 tablespoon apple-cider vinegar; 1 teaspoon thyme leaves; ½ teaspoon smoked paprika; 1 cup low-sodium stock. ^{[1] [2]}

Step-by-step method

1. Pat the turkey breast dry and season all over with salt and pepper. Refrigerate uncovered for at least 2 hours or overnight. Heat the oven to 350°F. Set the breast skin-side up on a rack, rub with oil and pour stock underneath. Roast for 60 minutes. ^{[1] [2]}

2. Whisk maple syrup, mustard, vinegar, thyme and paprika. Brush a thin layer over the turkey and continue roasting, glazing every 15 minutes, until the thickest part reaches at least 165°F without touching bone, about 30 to 60 minutes more. If the glaze darkens too fast, cover loosely with foil. Rest 20 minutes, then slice across the grain and spoon over defatted pan juices. ^{[1] [2]}

Make-ahead, storage and substitutions

The glaze can be mixed three days ahead and refrigerated. Do not reuse a brush or glaze that touched raw poultry unless the mixture is boiled. A boneless breast cooks faster, so begin checking early. Refrigerate leftovers within two hours; chilled slices work well in sandwiches, salads and soup for up to four days. ^{[1] [2]}

Serving plan and common mistakes

Apply the maple glaze during the later part of roasting so its sugars brown without burning. If the breast skin darkens before the center reaches 165°F, cover it loosely with foil and continue checking with a thermometer at the thickest point without touching bone. Rest before slicing, then refrigerate leftovers in shallow containers within two hours. ^{[1] [2]}