Can I make this ahead of time?

You can prep the herb butter rub and apply it under and over the skin up to a day ahead. Keep it uncovered in the fridge overnight, which also helps dry out the skin for a better result. The glaze itself takes two minutes to mix so I usually do that fresh on the day.

What size turkey breast should I buy?

A bone-in turkey breast between 4 and 5 pounds is ideal for 4 to 6 people. Anything much larger and you are better off with a half or whole bird. Check the weight on the package and plan about 20 minutes per pound at 375F as a rough guide.

My glaze is burning before the turkey is done. What do I do?

Tent a loose piece of foil over the breast and continue cooking. This usually happens if the oven runs hot or the glaze went on too early. Next time hold off until the last 20 minutes and keep a close eye on it.

Can I cook this in an air fryer?

A smaller bone-in breast, around 2 to 3 pounds, fits in most large air fryers. Cook at 350F for about 45 to 55 minutes, adding the glaze in the final 10 minutes. Always check the internal temperature before pulling it out.

Maple Glazed Turkey Breast Thanksgiving Recipe

Name: Maple Glazed Roast Turkey Breast for a Cozy Canadian Thanksgiving
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Cuisine: Canadian
Ingredients: 1 bone-in turkey breast (4 to 5 lbs); 4 tablespoons unsalted butter, softened; 4 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/3 cup pure maple syrup; 2 tablespoons soy sauce; 1 tablespoon apple cider vinegar; 1 tablespoon Dijon mustard; 1 cup chicken broth (for the pan)

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.