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Rosemary-Maple Glazed Turkey Breast with Gravy

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Rosemary-Maple Glazed Turkey Breast with Gravy

Rosemary-Maple Glazed Turkey Breast with Gravy
Frances Janisch
Provided by:
total prep


  • 1 whole, bone-in turkey breast (about 5 pounds)
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh rosemary
  • 1 large onion, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 medium carrot, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoons orange zest
  • 6 tablespoons unsalted butter
  • 1/4 cup grade A maple syrup
  • Juice of one orange
  • 2 tablespoons melted butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium chicken stock
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper


  • Preheat oven to 350 degrees F. In a small bowl combine butter, orange zest and finely chopped rosemary. Season with salt and pepper and mix well. Carefully separate skin from turkey breast and smear with rosemary-orange butter in between. Season the outside well with salt and pepper.
  • Make glaze: place butter, maple syrup and orange juice in a small saucepan and simmer gently. Shut off heat and allow to cool so it thickens.
  • Lay carrots, onion and celery on the bottom of a large roasting dish. Add garlic and sprigs of rosemary. Place turkey on top and place in the oven to roast. Roast for 1 hour then glaze every 15 minutes thereafter until done - about 30 minutes. The turkey is done when an instant read thermometer inserted into the thickest part reads 160 degrees F.
  • Once turkey is roasted, remove to a platter to rest. Set roasting pan across two burners on stove top over high heat. Skim and discard excess fat. Add flour to pan and whisk. Add stock and simmer, then season lightly with salt and add cold butter. Stir well to combine. Strain sauce and discard solids. Serve gravy over sliced roasted turkey breast.