What internal temperature should I pull the turkey breast at?

Pull the breast when an instant read thermometer reads 160 to 162°F in the thickest part, then tent it loosely with foil and rest for 20 minutes. Carryover heat will coast the meat to the USDA safe target of 165°F. Waiting for 165°F on the thermometer guarantees drier slices.

Should I brine the turkey breast before roasting?

A simple overnight dry brine of kosher salt is the easiest upgrade you can make, seasoning the meat deeply and drying the skin for better browning. Use 1 tablespoon per breast and refrigerate uncovered 12 to 24 hours. Skip it if your roast is labeled pre seasoned or enhanced, since those are already salted.

How do I keep the maple glaze from burning?

Apply the glaze only during the final 30 to 35 minutes of roasting, when the breast is nearly done. Roast at 325°F rather than higher, brush on two thin coats instead of one heavy layer, and tent loosely with foil if the coating darkens too fast. This late glaze method keeps your maple glazed roast turkey breast lacquered, not scorched.

How long should the breast rest before slicing?

Rest the breast a full 20 minutes tented loosely with foil before you slice or remove the netting. The rest lets juices redistribute through the meat and allows carryover heat to finish cooking gently. Slicing early spills those juices onto the board instead of keeping them in the meat.

Can I use a bone-in turkey breast instead of boneless?

Yes, the same glaze and method work for a bone-in breast, and the bone adds a little flavor insurance against drying. Add 20 to 30 minutes to the initial plain roasting phase and rely on the thermometer, pulling at the same 160 to 162°F. Plan on about 3/4 pound of bone-in breast per person versus 1/2 pound boneless.

Maple Glazed Roast Turkey Breast: Juicy & Golden

Ingredients

Scale

1 boneless turkey breast roast, 3 to 3 1/2 pounds, skin on (thawed if frozen)
1 tablespoon kosher salt, for dry brining (2 teaspoons if pre seasoned)
1 teaspoon freshly ground black pepper
1 cup low sodium chicken broth
1/2 cup pure maple syrup, dark or robust grade
3 tablespoons unsalted butter, melted
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 cup low sodium chicken broth, for the pan sauce
1 tablespoon cold unsalted butter, for the pan sauce

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Instructions

Optional dry brine: pat the breast dry, rub with the kosher salt, and refrigerate uncovered on a rack 12 to 24 hours. Skip if the roast is pre seasoned or enhanced.
Rest the breast at room temperature 45 minutes. Heat the oven to 325F (165C) and set a wire rack in a roasting pan with the chicken broth in the bottom.
Pat the breast dry, season with black pepper, and place skin side up on the rack, keeping any netting in place.
Roast plain for 55 to 60 minutes until light gold. Whisk the maple syrup, melted butter, Dijon, vinegar, garlic, thyme, paprika, and salt into a glaze; reserve 2 tablespoons for the sauce.
Brush the breast with half the glaze and roast 15 minutes until the coating sets.
Brush with the remaining glaze and roast 15 to 20 minutes more, until a thermometer in the thickest part reads 160 to 162F. Tent with foil if browning too fast.
Transfer to a board, tent loosely with foil, and rest 20 minutes; carryover heat brings it to 165F.
Snip off the netting and slice against the grain into 1/2 inch pieces. Arrange overlapping on a warm platter.
For the sauce: strain the drippings into a saucepan, add the broth and reserved glaze, and simmer 4 to 5 minutes until syrupy.
Whisk in the cold butter off the heat. Serve the sliced breast with the warm sauce spooned over.

Author: Chef Jordan
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes