Maple Glazed Turkey Roast Recipe -
Maple Glazed Turkey Roast Recipe
  • READY IN ABOUT 2 hrs

Maple Glazed Turkey Roast

Recipe by  

"A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 50 mins


  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
  3. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
  4. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2010

Fantastic! I made mine in a crock pot with 1/2 c extra water cooking it for 8 hours on low. It was moist and delicious!

Most Helpful Critical Review
Apr 25, 2011

This looked so tempting and the reviews were great so I made it for Easter for four people. We all found it very bland. I wish I would have injected the meat with the glaze as it only remained on the skin and no flavor was on the meat at all. I won't bother making this again.


61 Ratings

Nov 27, 2009

I tried this glaze on an 8 lb. bone-in turkey breast. While it was roasting, the smell was amazing. The finished turkey breast was moist, but only the skin seemed to have the flavor. I think the next time I try this recipe, I'll try injecting the glaze into the turkey breast to get the flavor into the meat.

May 17, 2010

I'm not a brave cook so I tend to go for the recipes that already have 100+ high reviews. Not sure what I was thinking going for a recipe with only 2 previous reviews but it definitely paid off! A friend gave me a huge frozen turkey breast and as it thawed, I was clueless as far as what to do with it. I made this recipe just as written. This was really good and easy peasy to make!

Dec 01, 2010

This is possibly the best turkey I've ever had. I did this on a 20 lbs. whole turkey. I brined my turkey first in a maple brine for 2 days. And multiplied the recipe for 24 servings (so i had extra glaze to baste). I also did an apple maple stuffing. Absolutely delicious. I make 2 turkeys every Thanksgiving...this recipe is definitely staying in the recipe box for years to come. Thanks for sharing! I will post pictures as soon as possible!

Jan 25, 2010

I tried this without the liquid smoke and the meat was terrific. I'd do it again but I must warn you about one thing. Don't even THINK about making gravy with the droppings; unless you like turkey with syurp poured on it!

Mar 03, 2011

I'm not a big fan of maple or liquid smoke so I took a leap of faith on this one. This was excellent. I loved the flavor combination and even better this was the juiciest turkey breast I have ever made and I make a lot of them. Not sure if it was the lower then normal cooking temp or the basting. This took exactly an hour and a half and my breast was a little under 3lbs. Thanks for sharing this.

Oct 15, 2014

This was SO great but I deducted one star because the recipe doesn't mention anything about injecting the meat with the glaze, or letting it marinate at least overnight. So I amended for this and added a side dish in the pan: While I didn't have time to marinate the bird for more than a few hours, I rubbed the glaze under the skin and also injected it into the meat. This helped. I didn't have any liquid smoke, and wanted a smoky element, so I instead used some hickory seasoning (from Costco) with smoke flavor in it. It complimented the flavor profile nicely. I reduced salt for health reasons and personal preference. I stuffed the cavity of the breast with cornbread stuffing. No sweet elements added because I wanted it as a foil to the sweetness of the bird. It was perfect. I surrounded the turkey, in the pan, with baby carrots so they'd pick up the maple glaze. Then I crumbled some walnuts over them. I didn't have time to cook at that low temperature, and my bird was eight pounds, so I instead cooked at 400 degrees and wrapped the entire thing in foil. The last forty five minutes, I uncovered the top and switched from bake to roast and caramelized the skin. Breast side up where the fat was. The turkey was very flavorful with just the right hint of sweetness. I don't like overly sweet meat, and this was perfect! The carrots, due to their own sweetness, got even sweeter with the glaze they cooked in and were just perfect. The walnuts added a nice nutty touch.


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  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 40.1 g
  • 80%
  • Sodium
  • 1734 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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