The easiest way to prepare turkey for Thanksgiving. This foolproof Honey Maple Turkey Breast is moist, flavorful, and simple enough to be the star of your holiday table.
Serving a smaller group this year or prefer white meat? A turkey breast is an excellent alternative to a whole bird. A five-pound turkey breast easily feeds 6–8 people, takes less time to cook, and is far easier to carve and store.
One major advantage of choosing a turkey breast is convenience. Whole turkeys require days to defrost and careful timing to keep both white and dark meat juicy. Turkey breast cooks faster, is straightforward to roast, and slicing it produces even, attractive portions.
Using a turkey breast also frees up oven space. Because it’s smaller, you can easily fit side dishes or even a second smaller roast in the oven—something that’s often impossible with two full turkeys.
This Honey Maple Turkey Breast yields tender, moist meat with a glossy, slightly sweet glaze. The maple and honey balance the tang of whole grain mustard and the warmth of smoked paprika, while simple aromatics round out the flavor.
We found the glaze produced excellent pan drippings for a rich gravy. If you want extra capacity, consider roasting a turkey breast alongside a whole bird for a large gathering—one breast fits where two whole turkeys would not.
If you want a different take, try a mushroom and spinach stuffed turkey breast for added flavor and a beautiful presentation. Stuffing a breast is an easy way to elevate the dish.
The Honey Maple Turkey Breast Recipe:
Honey Maple Turkey Breast
Ingredients
- 1 Turkey Breast
- 2 tablespoons Butter at room temperature
- ½ cup Maple Syrup
- 1 tablespoon Honey
- 1 tablespoon Whole Grain Mustard
- ½ teaspoon Smoked Paprika
- ½ teaspoon Onion Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Thyme
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 2-4 cups Chicken Broth
- For the Gravy:
- 1 tablespoon Butter
- 1 tablespoon Flour
- ½ cup White Wine
Instructions
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Preheat the oven to 325°F (165°C). Remove the turkey breast from packaging but leave the string netting in place to hold its shape while roasting.
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Place the turkey breast in the center of a roasting pan. Rub the softened butter over the entire surface. In a bowl, combine maple syrup, honey, mustard, smoked paprika, onion salt, garlic powder, thyme, salt, and pepper. Spread a thick layer of this glaze over the turkey.
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Pour 2 to 4 cups of chicken broth into the bottom of the pan to coat it. This prevents drippings from burning and ensures you have flavorful juices for the gravy.
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Roast at 325°F, basting with the maple-honey mixture every 30 minutes. Add more broth to the pan as needed. Continue until the internal temperature reaches 165°F (74°C).
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Remove the turkey breast from the oven and transfer it to a serving dish to rest while you make the gravy.
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Scrape the pan drippings into a jar or heatproof container. Allow the juices to settle so fat rises to the top.
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For the gravy: melt butter in a skillet and whisk in the flour to form a roux. Use a baster to take the juices from beneath the fat layer in the jar and whisk them into the roux. Add the white wine, bring the mixture to a simmer, and cook until thickened. Season with salt and pepper to taste and strain if necessary to remove lumps.
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Remove the string netting, slice the turkey breast, and serve with the warm gravy.
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