Turkey Breast roasted in the oven with a maple syrup and cayenne pepper glaze is just right for a smaller gathering or for your weekly turkey sandwiches.
One of my favorite things to cook throughout the year is a roasted turkey breast. I like to have the first meal with the turkey right out of the oven, and then the leftovers: turkey salad, turkey sandwiches, turkey potpie. I just substitute turkey for the chicken in my regular recipes and we can enjoy economical, tasty meals all week.
Sometimes I’ll pick up a regular frozen turkey breast and sometimes I’ll grab one of those that comes in a bag and says from freezer to oven—they are so convenient!
There are numerous ways to finish this smaller bird. I might whip up a batch of my Herb Butter and slather that all over the breast, or maybe use the glaze from my Bourbon-Orange Baked Ham. Sometimes I just brush on a little olive oil or melted butter and call it good. My favorite glaze for turkey breast is this Maple and Cayenne Glaze—it’s so easy!
What are your favorite ways to finish a roasted turkey breast? Share with a comment below or on Facebook!
Turkey Breast Roasted with Maple Cayenne Glaze
- 1 6-8 lb. whole turkey breast, fresh or thawed, patted dry
- 2 tablespoons olive oil or melted butter
- 1/2 cup chicken stock
- 1/4 cup quality maple syrup
- 1/2 teaspoon ground cayenne pepper
- If using the frozen turkey in a bag, follow the instructions on the bag and omit the olive oil or butter. About 30 minutes before turkey is done, brush on the maple syrup-cayenne pepper glaze.
- If using regular turkey breast, preheat oven to 450. Brush turkey with olive oil or butter and lightly salt and pepper. Place turkey on a rack in a roasting pan and pour chicken stock in the pan. Roast turkey for 15-20 minutes, until lightly browned.
- Turn oven down to 325 and continue to roast turkey, basting every 20 minutes, for 1-2 hours, depending on size. About 30 minutes before turkey should be done, stir cayenne pepper into maple syrup and brush all over the turkey breast. Continue roasting until thermometer registers 165.