I brined this maple glazed turkey breast for 24 hours but you may go a little longer if you’d like. I like to use kosher salt and water. You don’t really need to throw in many things into your brine because the only thing that will penetrate the turkey is the salt. I feel like a brine is mandatory.
A brine helps the turkey become moist and it also helps season the turkey. Win Win. You don’t want to rely on the skin and gravy to give all of the flavor.
I also added some fresh garlic, thyme, salt, and pepper to softened butter and rubbed the entire turkey breast with it. I only used salt and pepper to season the turkey because I wanted the maple and butter to stand out. Although if you like a little heat, you can certainly season the turkey with a little chili or cayenne pepper. It also gives it a nice color.
You can season the turkey breast to your liking but whatever you do, make sure to slap on some maple syrup and butter!
My favorite way to serve this is with creamed corn, sauteed spinach, and creamy mashed potatoes.
- 10 lb Bone in Turkey Breast
- 4 ounces softened unsalted butter
- 3 garlic cloves
- 3 sprigs thyme
- salt and pepper to taste
- 4 quartz water
- 1/2 cup kosher salt
- 3 tbsp maple syrup
- 2 tbsp melted unsalted butter
- In a large pot combine the water and kosher salt.
- Rinse and pat dry the turkey breast.
- Place the turkey breast in the large pot and refrigerate for a minimum of 24 hours.
- Rinse the turkey and pat dry it with a paper towel.
- Preheat oven to 350 degrees.
- In a small bowl, mix the softened butter, chopped garlic, thyme, salt, and pepper.
- Rub the butter mixture under the skin and outside of the turkey breast.
- Cover the turkey with foil and bake for 2 1/2 hours.
- In a small bowl combine the melted butter and maple syrup.
- Brush the entire turkey breast with the maple mixture.
- Place the turkey back in the oven, uncovered, while brushing with the maple butter every 15 minutes, and cook until the thickest part of the turkey reaches 165 degrees F.
- Let the turkey breast rest for 20 minutes covered before carving.