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Maple roasted turkey breast in a roasting pan with roasted vegetables around it and fresh herbs on top.

Maple Roasted Turkey Breast

This Maple Roasted Turkey Breast recipe transforms the humble turkey breast into a show-stopping meal that's equally suited for a cozy Sunday dinner or a smaller holiday gathering. Featuring succulent turkey glazed with a maple syrup marinade and fresh herbs, surrounded by caramelized sweet potatoes, apples and fennel all served with a fennel frond pesto for extra flavor!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 lb turkey breast bone-in
  • 1-2 apples sliced
  • 1-2 sweet potatoes cut into wedges
  • 1 fennel quartered

For the Marinade

  • 3 tbsp apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme
  • 1 tbsp fresh sage chopped
  • 1/3 cup olive oil

For the Pesto

  • 1 cup fennel fronds from the fennel bulb
  • 1/4 cup pine nuts
  • 2 tbsp lemon juice
  • 6 tbsp olive oil
  • 1 garlic clove
  • 2 tsp Parmesan cheese
  • salt and black pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees F. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, black pepper, fresh thyme, sage, and olive oil. Set aside half of the marinade for the vegetables.
  • Place the turkey breast in a roasting pan. Pour half of the marinade over the turkey, ensuring it's well coated. Let it sit for at least 10 minutes to absorb the flavors.
  • Arrange the sliced apples, sweet potato wedges, and quartered fennel around the turkey in the roasting pan. Pour the rest of the marinade over the vegetables.
  • Place the pan in the oven and roast for about 1 hour, or until the internal temperature of the turkey reaches 165 degrees F.
  • Every 20 minutes, baste the turkey with the juices from the pan. Once the turkey is fully cooked, remove it from the oven and let it rest for 10 minutes before slicing.
  • In a food processor, combine the fennel fronds, 1/4 cup of pine nuts, 2 tablespoons of lemon juice, and the garlic clove. While the food processor is running, slowly drizzle in 6 tablespoons of olive oil until the mixture is smooth.
  • Add 2 teaspoons of Parmesan cheese, and pulse briefly to combine. Taste and season with salt and black pepper as desired.
  • Plate the turkey breast slices with the roasted apples, sweet potatoes, and fennel. Serve with fennel fronds pesto and enjoy!

Notes

  • For even cooking, let the turkey come to room temperature before roasting. 
  • If you aren’t sure if the turkey breast is finished cooking, use a meat thermometer to check the internal temperature of the thickest part of the breast. It should be 165 degrees F.
  • Cut the apples, sweet potatoes and fennel into even sized wedges so that they are all done cooking at the same time.
Keyword maple roasted turkey breast
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