A delicious, tender roasted turkey breast with a sticky maple glaze.
Hiya friends! Super quick hello today. My sister and her husband and little guy Henry arrived yesterday afternoon to join us for Easter weekend. I’ve spent the morning prying my 3- and 5-year-old apart and trying unsuccessfully to keep the volume to a dull roar for baby Henry to nap. Now am abandoning the idea of washing my hair and am chucking everyone in the SUV to just get. them. out. of. the. house.
I have a strong feeling this car ride is going to end in french fries and milkshakes.
Here’s a quick and easy turkey roast recipe for you with a yummy, sticky maple-butter glaze. I did the recipe for a Butterball collaboration on Instagram, so the turkey pictured is one of their frozen turkey breast roasts. Instructions below are for fresh turkey breast or a frozen roast.
The glaze is a simple 3-ingredient recipe, perfect for turkey, ham, bone-in chicken pieces, or even salmon (Psst. if you love glazed salmon, you must also try my Honey Teriyaki Glazed Salmon and Cajun Honey Butter Salmon recipes). If you’re a roast-beef-for-Easter family, I also shared a quick prime rib roast recipe on instagram.
For more Easter inspo, here are 7 Homemade Easter Goodies You’ll Fight the Kids For and 6 Delicious Easter Brunch Recipes.
HAPPY EASTER WEEKEND! May the Easter bunny find you and hide a few chocolate eggs under your pillow away from grubby hands. xo
Maple-Butter Glazed Roasted Turkey Breast
Ingredients
- 1.5 kg (3.3 lbs) frozen boneless turkey roast (like Butterball)
- 1 tbsp oil
- Salt and pepper
- ⅓ cup maple syrup
- 2 tbsp butter
- 1 tbsp grainy mustard
Instructions
- Cook the turkey roast from frozen, per package instructions. Preheat oven to 325°F. Place frozen turkey breast (netting still on) on rack in shallow roasting pan. Brush with oil. Cook uncovered for 3 1/2 hours.
- Combine maple syrup, butter and mustard in a small saucepan. Cook over medium-high heat until butter is melted and mixture thickens slightly.
- Brush the maple glaze over roast and continue cooking for 30 minutes more or golden brown and meat thermometer reads 165°F. Let stand for 10 to 15 minutes before removing the netting and slicing.
- Add ¼ cup of water to remaining glaze and bring to a boil. Simmer for 5 minutes or until syrupy again and serve drizzled over turkey.
