Maple-Orange Glazed Turkey Breast

So are you in Thanksgiving “mode” yet? If a beautifully bronzed whole roasted turkey is the shining star at your table, I have a novel idea for your consideration. Although serving a whole turkey at holiday time makes a spectacular presentation, no matter what size crowd you are having, you may find roasting one or more turkey breasts is much easier.

 
With just a simple savory dry rub paired with a slightly sweet maple-orange glaze, you can prepare this lovely roasted turkey breast with very little effort, giving you more time to spend with your guests.

 

View my complete Thanksgiving Recipe Collection HERE.
View my Thanksgiving 2015 Menu HERE.

 

Maple-Orange Glazed Turkey Breast

 
Yield: 4 to 6 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:
 

Instructions

 
Dry Rub: in a small bowl, combine all ingredients.

 
 
Basting Marinade: in a small bowl, combine all ingredients.

 
 
Massage Dry Rub into turkey. (*Note: if time allows, prepare up to 24 hours prior to roasting to allow spices to penetrate turkey. Loosely cover and refrigerate.)

 
 
Roast turkey breast for 1 hour, uncovered. After 1 hour, baste turkey all over with marinade.

 
 
Remove turkey breast from oven; cover loosely with foil. Let rest for 15 minutes. (temperature should rise to 170 degrees F.)

 
 
Place whole turkey breast on a decorative platter for table-side carving.

 
 
Or prior to serving, slice turkey and arrange on a decorative platter.

 
 
I served my turkey breast with Roasted Root Veggies which make a beautiful accompaniment!

 
 

Maple-Orange Glazed Turkey Breast

Although serving a whole turkey at holiday time makes a beautiful presentation, if you’re having a crowd, you may find roasting a breast is much easier. With just a simple savory dry rub paired with a slightly sweet maple-orange glaze, you can prepare this lovely roasted turkey breast with little effort, giving you more time to spend with your guests.
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • Olive oil spray
  • 1 fresh 5 1/2 to 6 1/2 pound bone-in turkey breast (or thawed if frozen)

Dry Rub

  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper more or less as desired
  • 2 teaspoons dried thyme
  • 2 teaspoons dried sage
  • 2 teaspoons dried parsley
  • 2 teaspoons dried marjoram

Basting Marinade

  • 1/4 cup + 2 tablespoons pure maple syrup
  • 3 tablespoons coconut oil may be semi-solid at room temperature which is fine or olive oil
  • 3 tablespoons 100% natural orange marmalade such as Polaner or St. Dalfour
  • 3 tablespoons orange juice

Instructions

  • Preheat oven to 350 degrees F. Coat a shallow roasting pan with a rack with olive oil spray. (Can line pan with foil if desired for easier clean-up.) Place turkey breast on rack.
  • In a small bowl, combine all dry rub ingredients.
  • In another small bowl, combine all basting marinade ingredients.
  • Massage dry rub into turkey. (*Note:if time allows, prepare up to 24 hours prior to roasting to allow spices to penetrate turkey. Loosely cover and refrigerate.)
  • Roast turkey breast for 1 hour, uncovered. After 1 hour, baste turkey all over with marinade.
  • Continue roasting, uncovered, basting every 15 minutes for 2 to 2-1/4 hours or until temperature reaches 165 degrees F. (Insert temperature probe into the thickest part of the breast.)
  • Remove turkey breast from oven; cover loosely with foil. Let rest for 15 minutes. (temperature should rise to 170 degrees F.)
  • Either slice before serving or place on a decorative platter for table-side carving.

Notes

Make Ahead and Storage Tips: turkey breast may be prepared with dry rub up to one day before roasting. Cover and refrigerate. Turkey may be roasted and sliced up to 2 days ahead; cover and refrigerate. (For added moisture and flavor, toss turkey slices with some plain chicken broth or a combination of orange, juice, maple syrup and broth.) Reheat, covered at 325 degrees F for about 15 to 20 minutes or until heated through. Baste occasionally with pan juices. Cooked turkey breast may be frozen tightly covered for up to 4 months.

 

View my complete Thanksgiving Recipe Collection HERE.
View my Thanksgiving 2015 Menu HERE.

 

Notes

Simpler than roasting a whole turkey! Although serving a whole roasted turkey may seem more traditional at the holidays, sometimes it’s easier to cook just the breast. Less work to carve, plus there is absolutely no waste!
 
If you’re having a crowd, just make two turkey breasts. (Double the dry rub and basting marinade.)
 
Have guests that insist on dark meat? Then just roast some drumsticks separately. (Make up another batch of the dry rub and basting marinade.)
 

Wonderful “sides” to accompany the turkey:

 
 

 
 

 
 

 
 

 
 

 

Coming to the Blog: What to Do with Thanksgiving Leftovers Featuring Turkey-Vegetable-Barley Soup and MORE!

 

Ceeya Next Time!
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Linda Shapiro, Meal Planning Maven

16 Responses

  1. Oh that CHAR!!! I love this recipe, what a beautiful combination of flavor. Thank you Linda, keeper and killer all in one.
    • Linda Shapiro (Meal Planning Maven)
      Awww thanks Debbie! I dedicate this recipe to YOU!
  2. Even though I'm not doing an official Thanksgiving turkey, I'm going to try this method before the holidays are over. Fantastic combo of of delish herbs and spices. Love this one.
    • Linda Shapiro (Meal Planning Maven)
      I just know you will love it Kc...enjoy!
  3. I have to make this glaze! Sounds fantastic.
    • Linda Shapiro (Meal Planning Maven)
      I bet you will love this glaze Patty..it whips up in minutes and makes the turkey breast so moist and flavorful!
  4. Linda, your turkey recipe looks over-the-top DELICIOUS!!!
    • Linda Shapiro (Meal Planning Maven)
      Thanks bunches Nancy!
  5. Gorgeous! I love the flavors of the glaze. This would make for a delicious dinner any night of the week!
    • Linda Shapiro (Meal Planning Maven)
      Absolutely Angela...in fact we enjoy this turkey breast all year-round!
  6. Personally, I love just roasting a turkey breast, but my honey is such a dark meat fan! This looks so wonderful to me Linda! I suppose I could do the Maple Orange Glaze on the whole bird!!
    • Linda Shapiro (Meal Planning Maven)
      Shhhh...but I'm actually a dark meat lover myself! That's why I always make up an extra batch of glaze for the drumsticks...and they're all MINE! LOL..
  7. This turkey sounds so delicious. That glaze is just wonderful :)
  8. What a lovely marinade and dry rub - I love the flavours and spices you have used in your delicious Maple-Orange Glazed Turkey, Linda!
  9. Jodi
    I am thinking of using this for my 19lb turkey this year. Is it okay if I use a wet brine and then rub butter all over it and under the skin prior to using your maple glaze during cooking?
    • Linda Shapiro (Meal Planning Maven)
      Hi Jodi, Thank you for your question. I have actually never brined a turkey before but what your planning to do sounds delicious and I think would make the turkey very moist. You may want to consider doubling the marinade if you think there would not be enough. Let me know how it turns out. Happy Thanksgiving! Linda