Maple Herb Roasted Turkey Breast

Ingredients

• 1 bone-in skin-on turkey breast (2700 g)
• 6 tablespoons unsalted butter, softened (85 g)
• 2 tablespoons Dijon mustard (30 g)
• 4 garlic cloves, finely grated (20 g)
• 2 tablespoons chopped fresh sage (8 g)
• 2 tablespoons fresh thyme leaves (6 g)
• 2 teaspoons fine salt (12 g)
• 1 teaspoon black pepper (2 g)
• 1 cup low-sodium turkey stock (240 g)
• 3 tablespoons pure maple syrup (60 g)
• 1 tablespoon apple cider vinegar (15 g)

Instructions

1. Dry and loosen the skin. Pat the turkey thoroughly dry. Starting at the wide end, slide fingers gently between skin and meat without tearing the edges. Create a broad pocket while leaving the skin attached along both sides and the narrow tip.
2. Spread an even herb layer. Mix softened butter, Dijon, garlic, sage, thyme, salt, and pepper. Push two thirds beneath the skin and smooth it outward into a thin layer. Rub the rest over the exterior, then position the breast.
3. Roast before glazing. Add stock to the dish and roast at 350°F for 60 minutes. Rotate the pan once if one side colors faster. The skin should begin turning gold, while the maple remains off the surface.
4. Glaze and finish by temperature. Whisk maple syrup with cider vinegar. Brush a thin coat over the skin and roast 15 to 20 minutes more, checking the thickest center. Remove when it reaches 165°F and the skin is glossy.
5. Rest, slice, and add pan juices. Let turkey rest for 15 minutes inside the 110-minute total. Lift meat from the bone, then slice across the grain. Simmer pan juices briefly until lightly glossy and spoon them around the fanned slices.

Notes

• Use the dish-specific texture cue at every stage instead of relying on minutes alone for Maple Herb Roasted Turkey Breast.
• Keep ingredient sizes close but naturally varied so cooking stays even and the final arrangement remains relaxed.
• Store or make ahead exactly as described above, label containers with dates, and finish visible garnish shortly before serving.