If you’ve never thought to use maple syrup in a savory preparation, this is the recipe to try. The fruity, slightly nutty flavor of maple syrup is the perfect complement to turkey, and the sugar content assists in a beautifully browned skin. An overnight brine underscores the maple flavor and adds moisture, while a good rub of savory maple butter under the skin adds both flavor and a bit of fat to ensure the breast doesn’t dry out during roasting. This recipe makes enough to feed four to six hungry people. But, it’s easily doubled if you’re expecting a larger group.

Maple Butter Roasted Turkey Breast

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

Serving Size: about 5 ounces

Maple Butter Roasted Turkey Breast


  • 1 bone-in, skin-on turkey breast half (about 2 ½ - 3 pounds)
  • For the brine:
  • 6 cups water
  • 3/4 cup brown sugar
  • 3/4 cup kosher salt
  • 1/4 cup soy sauce
  • 1 cup real maple syrup
  • For the maple butter:
  • 1/4 cup unsalted butter, softened
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 2 teaspoon finely chopped fresh thyme
  • 2 cloves garlic, minced
  • Kosher salt and pepper


  1. Mix ingredients for brine, stirring until sugar and salt are dissolved. Place brine into non-reactive container with a cover. Submerge breast in liquid and brine for 8-12 hours.
  2. When turkey breast has been brined, remove it from the liquid and dry thoroughly.
  3. In small bowl, combine butter with mustard, maple syrup, thyme, garlic and salt and pepper, to taste. First, mash mixture with fork to incorporate ingredients, then whisk to emulsify ingredients thoroughly.
  4. Preheat oven to 425°F. Gently loosen skin from turkey breast and rub butter under skin and all over outside; season exterior with salt and pepper. Place into roasting pan in preheated oven.
  5. Roast turkey, rotating halfway through, until skin is crisp and golden brown and instant-read thermometer inserted into thickest part of breasts registers 170°F, 45–55 minutes.
  6. Transfer turkey breasts to platter and let rest 10 minutes before carving.
  7. Serve turkey breasts with pan drippings alongside.

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