Description
This Maple Glazed Turkey Breast recipe offers a succulent and flavorful centerpiece perfect for holiday gatherings. The sweet and tangy maple glaze, combined with aromatic garlic and thyme, caramelizes beautifully as the turkey roasts to juicy perfection. Easy to prepare and sure to impress, this dish pairs wonderfully with a variety of classic side dishes.
Ingredients
Scale
Turkey
- 1 boneless turkey breast (about 3-4 lbs)
Maple Glaze
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons butter, melted
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Place the turkey breast in a roasting pan, skin side up to ensure even cooking and a crispy exterior.
- Season Turkey: Rub the turkey breast generously with salt and pepper. This step seasons the meat internally and helps enhance the flavor.
- Prepare Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, melted butter, apple cider vinegar, minced garlic, and thyme until well combined to create a rich and flavorful glaze.
- Apply Initial Glaze: Brush about half of the maple glaze over the turkey breast, coating it evenly to lay the foundation for a caramelized, sweet crust.
- Roast Turkey: Place the turkey in the preheated oven and roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Baste During Roasting: Every 20 minutes during roasting, baste the turkey with the remaining maple glaze to build up layers of flavor and a glossy, caramelized coating.
- Rest Turkey: Once cooked, remove the turkey from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute, making the turkey moist and tender.
- Slice and Serve: Slice the rested turkey breast and serve it alongside your choice of side dishes for a perfect holiday meal.
Notes
- Using a meat thermometer ensures the turkey is perfectly cooked without drying out.
- Resting the turkey is crucial to maintain juiciness and prevent loss of flavor.
- For extra crisp skin, you can broil the turkey for the last 2-3 minutes of cooking, watching closely to avoid burning.
- Fresh thyme can be substituted with dried thyme, but reduce the quantity accordingly.
- This recipe can be adapted for a smaller turkey breast; adjust cooking time as needed.
