Maple Glazed Roast Turkey Breast for a Cozy Canadian Thanksgiving

Method

1. Preheat and Prep

   Preheat your oven to 375F. Take the turkey breast out of the fridge about 30 minutes before cooking and pat it completely dry with paper towels. This is important for getting a good colour and helping the glaze stick later.

2. Make the Herb Butter

   In a small bowl mix together the softened butter, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika until it forms a rough paste. It should smell really good at this point.

3. Season the Turkey

   Gently loosen the skin over the turkey breast with your fingers, being careful not to tear it. Push about half the herb butter underneath the skin directly onto the meat and spread it as evenly as you can. Rub the rest all over the outside of the skin.

4. Add Broth and Roast

   Place the turkey breast skin side up in a roasting pan or oven-safe skillet. Pour the chicken broth into the bottom of the pan. Roast uncovered for about 65 to 70 minutes until the skin starts to turn golden.

5. Make the Maple Glaze

   While the turkey roasts, whisk together the maple syrup, soy sauce, apple cider vinegar, and Dijon mustard in a small bowl until smooth. Set aside.

6. Apply the Glaze

   After about 65 to 70 minutes of roasting, brush a generous layer of the maple glaze all over the turkey breast. Return it to the oven and roast for another 20 to 25 minutes, brushing with more glaze every 8 to 10 minutes until the skin is deeply golden and sticky.

7. Check the Temperature and Rest

   Insert a meat thermometer into the thickest part of the breast without touching the bone. You are looking for 160F. Remove from the oven, tent loosely with foil, and rest for 15 minutes. It will carry over to 165F as it sits. Slice and serve with the pan drippings as a simple gravy.