Roasted Turkey Breast with Maple Glaze
Celebrate Thanksgiving with a Canadian twist! This Roasted Turkey Breast with Maple Glaze is tender, juicy, and perfect for holiday gatherings! Instead of roasting a whole bird, this recipe focuses on a bone-in turkey breast, making it easier to prepare while still delivering the festive flavour and presentation everyone loves. But the real star of this dish is the glaze that is made with pure Canadian maple syrup, smoked paprika, and a splash of Worcestershire sauce. Brushed on near the end of roasting, it creates a glossy, golden finish with a subtle sweetness that compliments the savoury turkey meat!
The Inspiration Behind This Canadian Thanksgiving Menu
For me, Thanksgiving is all about celebrating the bounty of Canadian ingredients. Canada is a diverse country and there are so many delicious products that are grown and produced here. From maple syrup tapped in Quebec to mushrooms foraged in BC, our country offers incredible seasonal flavours to enjoy. This Canadian Thanksgiving menu is also a nod to the diverse food culture across the country and celebrates traditional turkey and stuffing, but also adding playful twists like poutine-inspired potatoes. It’s a way to bring together the best of Canada on one festive table while enjoying the best ingredients of fall.
Top Tips for Cooking a Juicy Turkey Breast
Cooking turkey breast can feel intimidating since it’s leaner than a whole bird, but a few simple tips will keep it juicy and tender every time:
- Roast on a bed of aromatics: Onion slices and thyme sprigs not only infuse flavour but also keep the turkey elevated for even cooking.
- Season generously: Salt, pepper, and butter rubbed onto the skin lock in flavour and moisture.
- Cook to temperature, not time: Use a meat thermometer to check doneness. Begin glazing at 150°F, pull the turkey from the oven at 160°F, and let it rest to reach the safe internal temperature of 165°F.
- Rest before carving: A 30-minute rest allows the juices to redistribute so every slice is tender and moist.
Tips for Glazing the Turkey with Maple Syrup
The maple glaze is what makes this recipe stand out, and timing is everything. Since maple syrup has natural sugars, brushing it on too early can cause it to burn in the oven or caramelize onto your pan. Instead, glaze the turkey in stages during the last 30 minutes of roasting. This ensures the glaze reduces slowly and creates a thin, crisp maple crust that clings to the turkey breast without being overly sweet. The result is a glossy, golden finish that feels indulgent but perfectly balanced for a savoury main course.
Side Dish Pairings for a Complete Thanksgiving Menu
This Roasted Turkey Breast with Maple Glaze pairs beautifully with seasonal side dishes, especially ones that highlight local Canadian ingredients. On my table, I love serving it with:
- Thanksgiving Poutine Potatoes with Turkey Gravy – a playful nod to a Canadian classic.
- Wild Mushroom and Sage Stuffing – earthy, savoury, and full of fall flavour.
- Sautéed Brussels Sprouts and Kale with Crispy Shallots – a fresh and bright side to balance the richness of the turkey.
Together, these dishes create a festive and memorable Thanksgiving meal that celebrates the best of the season.
👉 Want to see exactly how I make this maple-glazed turkey breast? Watch the full step-by-step video in my Canadian Thanksgiving YouTube series!
Get the Recipe: Roasted Turkey Breast with Maple Glaze
Roasted Turkey Breast with Maple Glaze
Ingredients
For the Turkey Breast:
- 1 8- pound boneless skin-on turkey breast, tied
- 1 medium yellow onion sliced into 1-centimetre rounds
- 4 sprigs thyme
- 1 tablespoon sea salt
- 1 tablespoon ground black pepper
- ¼ cup salted butter
- 1 tablespoon olive oil
For the Maple Glaze:
- 2/3 cup pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon smoked paprika
Instructions
- Preheat the oven to 325 degrees F.
- Place the onion in a single layer in the centre of a large baking sheet and add the thyme sprigs on top. Place the turkey breast on top of the onions and thyme.
- Pat the top and sides of the turkey breast dry with a paper towel. Sprinkle the salt and pepper across the top and sides of the turkey breast, then rub with the butter. Drizzle with the olive oil and transfer to the oven and bake, uncovered, for 1 hour and 45 minutes to 2 hours, depending on the weight. Check the turkey periodically to ensure it’s not browning too much on the top. If so, tent loosely with foil and continue to bake until the internal temperature of the turkey breast reads 150 degrees F. The turkey will not be fully cooked at this point, but this is when you want to begin glazing the turkey.
- Before glazing, pour off the pan dripping into a heat-proof container. This can be reserved and used to make turkey gravy.
- To make the maple glaze, combine all the glaze ingredients in a small pot. Bring to a boil then cook over medium heat for 10 minutes to slightly reduce the maple syrup. Remove from the heat and let cool slightly.
- Glaze the turkey breast with ⅓ of the glaze using a pastry brush. Return the turkey breast to the oven and bake, uncovered, for another 10 minutes. Repeat this process two more times so that you use up all the maple glaze. By this point, the turkey breast should reach an internal temperature of 160 degrees F.
- Cover the turkey breast loosely with a piece of aluminum foil and let rest at room temperature for 30 minutes. This will allow the turkey to continue to cook and reach 165 degrees F (the correct doneness) and will allow the juices to redistribute in the meat.
- Once rested, remove the twine and use a sharp carving knife to slice into 1-centimentre slices. Serve warm and enjoy!
Video
Nutrition
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