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
- 3 to 3 ½ lb boneless turkey roast (like Butterball)
- 1 tbsp oil
- Salt and pepper
- ⅓ cup maple syrup
- 2 tbsp butter
- 1 tbsp grainy mustard
Instructions
- Preheat oven to 325°F. If using a Butterball frozen turkey breast, you can cook it from frozen per package instructions (netting still on). Place turkey breast roast on rack in shallow roasting pan. Brush with oil. Cooking From Frozen: If using a still-frozen turkey breast roast, start by cooking uncovered for 3 1/2 hours.Cooking From Thawed: If using a thawed turkey breast roast, first cook for 15 minutes uncovered.
Prepare the Glaze
- Meanwhile, combine maple syrup, butter and mustard in a small saucepan. Cook over medium-high heat until butter is melted and mixture thickens slightly.
Glaze the Turkey Breast Roast
- Brush some of the maple glaze over roast and continue cooking for about 30 minutes more, until meat thermometer reads 165°F. Let stand for 10 to 15 minutes before removing the netting and slicing.
Make a Sauce
- Add ¼ cup of water to remaining glaze and bring to a boil. Simmer for 5 minutes or until syrupy again and drizzle over turkey.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
HI, AT THE TOP OF PAGE NEXT TO PHOTO OF TURKEY BREAST IT SAYS TOTAL COOKING TIME 55 MINUTES. THEN IN THE ACTUAL RECIPE IT SAYS COOK FOR 3.5 HRS. WHICH IS CORRECT ?
Hi Anna! Both times can be correct depending on your starting point — I see the confusion. The 55-minute total time applies to a thawed roast (about 45 min in the oven). The 3.5 hour time applies only if you’re cooking a Butterball-style turkey breast roast straight from frozen. I’ll make the recipe card clearer on this. Thanks for flagging it!
Hi Valerie! Great point — I’ll add a weight to the card. For reference, I use half of a medium spaghetti squash, which works out to roughly 1 to 1 1/4 lb (450-570g) of squash before peeling and seeding. A whole medium squash is usually 2 to 2 1/2 lbs at the grocery store. Hope that helps!