Name: Glazed Roasted Whole Turkey Breast Recipe
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 (7 lb.) whole turkey breast (fresh or frozen and thawed); ½ of an apple (chopped into two pieces); ½ of a lemon; ½ of an onion; 1 stalk celery (halved); 1 sprig fresh rosemary; 1 sprig fresh thyme; Kosher salt (to taste); ½ cup (1 stick) salted butter; ½ cup maple syrup; 1 cup water

If you’re looking for a holiday centerpiece or a comforting dinner that feels both special and surprisingly simple, I have just the thing for you. This Glazed Roasted Whole Turkey Breast Recipe is one I turn to time and time again because it’s juicy, flavorful, and has this beautifully sticky glaze that everyone raves about. When I first tried this recipe, I was amazed at how easy it was to get such a tender, perfectly cooked turkey breast without all the fuss of a whole bird. Stick with me and I’ll show you all my little tricks to nail the glaze, seasoning, and roasting process so your turkey turns out just right every time.

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Why You’ll Love This Recipe

Simple Yet Impressive: You get that oven-roasted flavor with minimal prep and fuss.
Juicy Every Time: This method locks in moisture so the turkey breast never dries out.
Sweet and Savory Glaze: The maple butter glaze caramelizes to perfection, adding layers of deliciousness.
Perfect for Any Occasion: Whether it’s a holiday dinner or Sunday supper, it’s a recipe that fits just right.

A shiny roasted chicken sliced into four large pieces is placed on a dark round metal tray. The chicken skin is golden brown with a few dark grill marks, showing its crispy texture. Around the chicken, there are green sprigs of rosemary and thyme, mixed with small bright yellow flowers and orange flowers with round petals, adding color and freshness to the presentation. The tray is on a white marbled surface with a black and white striped cloth partly underneath it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a part in elevating the turkey breast’s flavor — from the fresh herbs that offer aromatic depth to the sweet maple syrup that creates that irresistible glaze. I recommend shopping for fresh herbs and using good quality butter for the best results.

Whole turkey breast: A fresh or properly thawed turkey breast gives the best flavor and texture — no shortcuts here.
Apple: Adds a subtle fruity sweetness and moisture inside the roasting pan.
Lemon: Brightens the dish and balances the glaze’s sweetness.
Onion: Adds savory notes that infuse into the turkey as it roasts.
Celery stalk: Provides a gentle earthiness to the base flavors.
Fresh rosemary: This herb’s piney aroma is classic with poultry.
Fresh thyme: Woody and fragrant, thyme pairs perfectly with rosemary.
Kosher salt: Essential for seasoning — don’t skimp, it enhances all the flavors.
Salted butter: Creates a rich base for the glaze and helps crisp the skin.
Maple syrup: Brings that beautiful, sticky glaze with a warm sweetness.
Water: Adds moisture to the roasting pan to keep the environment humid and prevent drying out.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love keeping this recipe flexible to fit different flavor profiles or dietary needs. Feel free to swap herbs or try different glazes to make this your own — you’ll be surprised how many little tweaks still deliver fantastic results.

Herb Variations: I sometimes swap rosemary and thyme for sage and tarragon, which gives a more autumnal vibe that my family adores.
Glaze Substitutions: Instead of maple syrup, try honey or even a fig jam glaze for a different sweet note.
Low-Sodium Version: Use unsalted butter and reduce the salt; just add extra herbs to punch up the flavor.
Spicy Kick: Add a pinch of cayenne or smoked paprika to the butter glaze for a warm, smoky heat.

How to Make Glazed Roasted Whole Turkey Breast Recipe

Step 1: Prep Your Turkey and Roasting Pan

First things first — preheat your oven to 325°F (165°C). While that’s warming up, pat your turkey breast dry with paper towels; this step is key to getting crisp, golden skin. Then toss your chopped apple, lemon halves, onion halves, celery stalk, rosemary, and thyme into the bottom of your roasting pan. These aromatics create a flavor bed that will infuse the turkey as it cooks. Place the turkey breast skin-side up on top of these veggies and herbs. Don’t forget to season generously with kosher salt all over the turkey — that seasoning makes all the difference.

Step 2: Make the Maple Butter Glaze

While the turkey is resting in the pan, melt the salted butter in a small saucepan over low heat. Once melted, whisk in the maple syrup and a cup of water. This simple glaze will baste the turkey throughout roasting, giving you that irresistible sticky and shiny finish. I usually reserve half the glaze for basting while it cooks and the rest to brush on toward the final 15 minutes to really amp up the caramelization.

Step 3: Roast and Baste Regularly

Put the turkey in the oven and roast for about 2 hours and 15 minutes, or until an internal thermometer inserted into the thickest part reads 165°F (74°C). Every 20 to 30 minutes, baste the turkey breast with that maple butter glaze—this is what keeps the meat juicy and helps build those gorgeous layers of flavor and color on the skin. If you notice the glaze starting to burn, tent the turkey loosely with foil to protect it while it finishes cooking.

Step 4: Rest Before Slicing

Once out of the oven, don’t rush! Let the turkey breast rest for at least 15 minutes; this step is crucial because it allows the juices to redistribute, giving you moist slices instead of dry ones. Cover it loosely with foil to keep it warm while you get your sides ready.

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Pro Tips for Making Glazed Roasted Whole Turkey Breast Recipe

Use a Meat Thermometer: This is your best friend to avoid overcooking — trust the temperature, not just the clock.
Room Temperature Turkey: Let the turkey breast rest on the counter 30 minutes before roasting to ensure even cooking.
Baste Warm Glaze: Warm the glaze slightly before basting to help it coat the turkey better and avoid cooling the oven too much.
Don’t Skip Resting: Letting the turkey rest after roasting seals in all the juicy goodness for perfect slices.

How to Serve Glazed Roasted Whole Turkey Breast Recipe

A white plate holds a sliced piece of roasted meat with a shiny, reddish-brown glazed skin. The meat is cut into several thick slices arranged neatly on the plate. Around the meat, there are green herb sprigs and leaves, along with clusters of bright orange flowers placed on the right side. The plate is set on a white marbled surface with a striped blue and white cloth partially visible underneath. In the background, blurred orange flowers add a soft touch. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add fresh rosemary sprigs and a few thin lemon wedges around the turkey before serving — not just because they look pretty, but also because they add a fresh aroma to the table that complements the rich glaze. Sometimes, a sprinkle of chopped parsley adds a pop of color that brightens up the presentation.

Side Dishes

My go-to sides are roasted root vegetables tossed in olive oil and herbs, creamy mashed potatoes, and a simple green bean almondine. The savory and buttery sides balance the sweetness of the glaze perfectly, and my family always ends up asking for seconds.

Creative Ways to Present

For special occasions, I love plating the turkey breast whole on a large wooden cutting board surrounded by the roasted aromatics from the pan, extra glaze drizzled over the top, and garnished with cranberries or pomegranate seeds for a festive burst of color and flavor. It turns a simple meal into a real feast that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

After your feast, I like to carve the turkey breast into slices and store them in airtight containers in the fridge. Wrapping leftovers tightly makes a huge difference in maintaining moisture and flavor so you don’t end up with dry turkey during the week.

Freezing

This glazed roasted whole turkey breast freezes really well — just slice first, then layer the meat between sheets of parchment paper in a freezer-safe bag. When you’re ready, thaw overnight in the fridge for easy, delicious meals later on.

Reheating

I reheat leftovers gently in a covered skillet over low heat, adding a splash of broth or water to keep the meat juicy. Alternatively, wrapping slices in foil and warming them in a low oven works wonders without drying out the turkey.

FAQs

Can I use frozen turkey breast for this recipe?

Absolutely! Just be sure to fully thaw it in the refrigerator before cooking to ensure even roasting and safe internal temperatures. Trying to roast a partially frozen breast can lead to uneven cooking.
Do I need to baste the turkey throughout the roasting?

Basting is highly recommended for this recipe because it builds the luscious glaze and helps keep the turkey moist. Aim to baste every 20-30 minutes using the warmed maple butter glaze.
Can I prepare the glaze ahead of time?

Yes, you can prepare the maple butter glaze a day ahead and store it in the fridge. Just warm it gently before using it to baste the turkey during roasting.
How do I know when the turkey breast is done?

Use a reliable meat thermometer inserted into the thickest part of the breast (avoiding bone). When it reaches 165°F (74°C), your turkey is perfectly cooked and safe to eat.
Is this recipe suitable for smaller or larger turkey breasts?

Yes! Adjust the cooking time based on the weight—generally plan about 15 minutes per pound at 325°F. Just keep an eye on the internal temperature to avoid over or undercooking.

Final Thoughts

This Glazed Roasted Whole Turkey Breast Recipe has become one of my absolute favorites to bring warm, comforting flavors to the table without needing hours of prep or fuss. It’s a recipe I’m always happy to recommend to friends because it’s approachable yet impressive, and I promise you’ll love how tender, juicy, and flavorful that turkey turns out. Give it a try for your next special meal or feast — I can’t wait to hear how much your friends and family go crazy for it, just like mine do!