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!
Why We Love This Maple Turkey Breast Recipe
This maple roasted turkey breast strikes the perfect balance between elegance and effortless. The maple-herb marinade infuses the meat with a subtle sweetness while keeping it incredibly moist, and the vegetables roasted alongside the turkey not only create a complete meal but also soak up all those delicious pan juices, making every bite full of flavor! It is great to serve as a Thanksgiving turkey for two!
What truly sets this recipe apart is the innovative fennel frond pesto. Instead of letting those beautiful fennel tops go to waste, I like to transform them into a bright, herbaceous sauce that cuts through the richness of the turkey and adds a fresh dimension to the dish. It’s a perfect example of root-to-stem cooking that both reduces waste and elevates the entire meal!
Ingredients You Need
- Turkey Breast: Use bone-in for maximum flavor and juiciness.
- Apples: Choose firm, tart varieties like Honeycrisp or Granny Smith, as they hold up the best while roasting.
- Sweet Potatoes: Scrub them well and cut into uniform wedges for even cooking!
- Fennel: Save those fronds for the pesto!
For the Marinade
- Apple Cider Vinegar: Adds a bit of tang and helps to tenderize the turkey.
- Maple Syrup: Real maple syrup only – no substitutes!
- Dijon Mustard: Helps emulsify the marinade and adds a depth of flavor.
- Salt & Pepper: To taste.
- Thyme & Sage: Adds a cozy, herby flavor!
- Olive Oil: Use a good quality extra virgin olive oil for the best flavor.
For the Pesto
- Fennel Fronds: Since we are already using fennel here, you can just keep the fronds to make the pesto! This replaces the traditional basil used in pesto.
- Pine Nuts: For a nutty flavor and thicker texture.
- Lemon Juice: To brighten it up!
- Olive Oil: Use a good quality olive oil if possible.
- Garlic: Just one clove of garlic is added for extra flavor without it being too overwhelming.
- Parmesan Cheese: For a salty, umami flavor.
- Salt & Pepper: To taste!
How to Make Maple Turkey Breast with Fennel Frond Pesto
- Prep the Marinade: 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.
- Marinate: 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.
- Add Prepped Veggies: 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.
- Roast: Place the pan in the oven and roast for about 1 hour, or until the internal temperature of the turkey reaches 165 degrees F.
- Baste: 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.
- Make Pesto: 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 & Serve: Plate the turkey breast slices with the roasted apples, sweet potatoes, and fennel. Serve with fennel fronds pesto and enjoy!
Tips for Success
- 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.
Serving Suggestions
This maple glazed turkey breast with fennel frond pesto is the perfect main dish. Honestly, you can serve it completely on its own since it has those roasted vegetables on the side! To serve as part of a larger feast, I recommend serving it with a few side dishes like easy homemade popovers, bacon and white cabbage gratin, and a light orange pomegranate winter salad!
Frequently Asked Questions
Yes, but reduce cooking time by about 15-20 minutes and watch temperature closely to make sure you don’t over cook it!
Celery or leeks work well, but you’ll need to use basil or parsley for the pesto instead.
More Main Dish Recipes to Try
- Herb Butter Roasted Turkey
- Beef Bourguignon
- Braised Turkey Legs with Apples
- Rosemary Garlic Roasted Lamb
- Creamy Mustard Chicken with Mushrooms and Peas
Maple Roasted Turkey Breast
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.
