Glazed Ham-Free Turkey Roast (Printable)

Tender turkey breast with a sweet and savory maple glaze, perfect for festive dinners.

# What You Need:

→ Turkey Roast

01 - 1 boneless turkey breast, skin on (4.5 to 5 pounds)
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons kosher salt
04 - 1 teaspoon ground black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground mustard

→ Glaze

08 - 2/3 cup pure maple syrup
09 - 2 tablespoons Dijon mustard
10 - 2 tablespoons apple cider vinegar
11 - 2 tablespoons orange juice
12 - 2 tablespoons brown sugar
13 - 1/2 teaspoon ground cinnamon
14 - 1/4 teaspoon ground cloves
15 - 1/4 teaspoon ground allspice

# How To Cook:

01 - Preheat the oven to 350°F. Line a roasting pan with foil and place a rack inside.
02 - Pat the turkey breast dry with paper towels. Rub olive oil over the entire surface, then evenly season with kosher salt, black pepper, garlic powder, smoked paprika, and ground mustard.
03 - Place the turkey breast skin side up on the rack within the prepared roasting pan.
04 - Combine maple syrup, Dijon mustard, apple cider vinegar, orange juice, brown sugar, cinnamon, cloves, and allspice in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat.
05 - Brush the turkey generously with a portion of the glaze, reserving the remainder for basting.
06 - Roast the turkey for approximately 1 hour and 40 minutes. Baste with reserved glaze every 25 minutes. If browning occurs too rapidly, tent loosely with foil. Cooking is complete when an internal thermometer inserted into the thickest part reaches 160°F.
07 - Remove the turkey from the oven, cover loosely with foil, and let it rest for 15 to 20 minutes to allow the internal temperature to reach 165°F.
08 - Slice the turkey and serve with additional glaze on the side.

# Expert Tips:

01 -
  • It brings all the glossy, caramelized magic of a holiday ham but keeps things lighter and leaner with turkey.
  • The glaze is so simple you can whisk it together while the oven preheats, and it doubles as a killer dipping sauce.
  • Leftovers turn into the kind of sandwiches people actually fight over the next day.
02 -
  • Do not skip the resting step or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Basting every 25 minutes is what builds up that shiny, sticky glaze, so set a timer and stick to it.
  • If your turkey breast is closer to 5 pounds, add another 10 to 15 minutes to the roasting time and check the temp often.
03 -
  • Always use a meat thermometer instead of guessing, turkey can go from juicy to dry in just a few minutes.
  • If your glaze starts to scorch in the pan during basting, lower the oven temp to 325°F and keep going.
  • Let the turkey come to room temperature for 30 minutes before roasting so it cooks more evenly.

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