Maple Orange Glazed Turkey Roast
Elevate your holiday table with this irresistible Maple Orange Glazed Turkey Roast! Succulent turkey breast is golden-seared and slow-roasted to perfection, all while being basted in a luscious glaze made with pure maple syrup, fresh orange juice, and aromatic herbs like rosemary and thyme. A hint of soy sauce adds savory depth, while orange zest brings a citrusy brightness to this show-stopping dish. The key to its juicy texture is the addition of chicken broth in the roasting pan, which keeps the turkey tender and flavorful as it bakes. Serve it drizzled with the thickened glaze for an unforgettable centerpiece that pairs beautifully with seasonal sides. Perfect for Thanksgiving, Christmas, or any special occasion, this recipe is your winning ticket to a stress-free, crowd-pleasing feast. Keywords: maple orange glaze, turkey roast, holiday turkey recipe, citrus turkey, festive main dish.
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Recipe Information
Ingredients
- 4 lb turkey breast roast
- 0.5 cup maple syrup
- 0.5 cup fresh orange juice
- 2 tsp orange zest
- 2 tbsp unsalted butter
- 2 tbsp soy sauce
- 3 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey breast roast dry with paper towels and rub it with olive oil. Season all over with salt and black pepper.
In a small saucepan over medium heat, combine the maple syrup, orange juice, orange zest, soy sauce, minced garlic, fresh rosemary, and thyme. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally. Remove from heat.
In a large ovenproof skillet or roasting pan, heat 1 tablespoon of butter over medium heat. Sear the turkey breast roast on all sides until golden brown, about 3-4 minutes per side.
Pour the chicken broth into the roasting pan to prevent the turkey from drying out. Brush the turkey roast generously with the maple orange glaze.
Transfer the pan to the preheated oven. Roast for approximately 2 hours, basting the turkey every 20 minutes with the glaze, until the internal temperature reaches 165°F (74°C).
If the turkey skin begins to darken too much, tent the roast loosely with aluminum foil during the final 30 minutes of cooking.
Remove the turkey from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute within the meat.
While the turkey rests, pour any remaining glaze into the saucepan and heat until slightly thickened, about 3 minutes. Serve the turkey slices with the extra glaze drizzled on top.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 19.4 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
