Description
A juicy and flavorful maple-glazed boneless turkey breast recipe, perfectly herb-rubbed and roasted for a holiday-ready centerpiece. This dish combines fresh herbs with a sweet and tangy maple glaze for an irresistible, moist turkey.
Ingredients
Scale
Turkey and Herb Rub
- 3 lb boneless, skinless turkey breast
- 2 tbsp olive oil
- 4–5 garlic cloves, minced
- 1 tbsp fresh sage (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tsp kosher salt
- ½ tsp black pepper
Maple Glaze
- â…“ cup pure maple syrup
- 2 tbsp mustard (Dijon, yellow, or stone-ground)
- 2 tbsp Worcestershire sauce
- 2 tbsp light-sodium soy sauce or coconut aminos
Garnish (optional)
- Fresh herbs (thyme, rosemary)
- Pomegranate seeds or orange slices for color
Instructions
- Preheat and Dry Turkey: Preheat oven to 375°F (190°C). Pat the turkey breast dry thoroughly with paper towels to ensure a crisp herb crust.
- Prepare Herb Rub: In a small bowl, combine olive oil, minced garlic, fresh sage, thyme, rosemary, kosher salt, and black pepper into a paste. Rub this mixture all over the turkey breast evenly, coating every surface.
- Roast Turkey: Place the turkey breast on a roasting rack set inside a baking dish. Roast in the preheated oven for 45 to 55 minutes, depending on the thickness of the meat.
- Make Maple Glaze: While the turkey roasts, whisk together pure maple syrup, mustard, Worcestershire sauce, and light-sodium soy sauce or coconut aminos in a small saucepan. Simmer over medium heat for 3 to 4 minutes until the mixture slightly thickens into a glaze.
- Glaze Turkey: During the last 15 minutes of roasting, brush the turkey breast with the maple glaze every 5 minutes to build a glossy, flavorful coating.
- Check for Doneness: The turkey is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Rest and Serve: Remove the turkey from the oven and let it rest for 10 minutes before slicing. Garnish with fresh herbs, pomegranate seeds, or orange slices for a festive presentation.
Notes
- Use a meat thermometer to ensure perfectly cooked turkey without drying out.
- Fresh herbs can be substituted with dried, but fresh provides brighter flavor.
- Adjust the mustard type in the glaze to suit your taste preference.
- Resting the turkey after roasting helps retain the juices for moist slices.
- Garnishes like pomegranate seeds or orange slices add color and a burst of freshness.
