by-Step Instructions

Preheat the Oven: Preheat the oven to 325°F (163°C). Position an oven rack in the lower-middle section so the turkey has enough room to roast without touching the upper heating element. Place the roasting rack inside the 13 x 9-inch (33 x 23 cm) roasting pan. Make sure the turkey will fit comfortably before heating the pan.

Prepare the Turkey Breast: Remove the completely thawed turkey breast from its packaging. Remove any giblets or gravy packet if included. Pat the turkey thoroughly dry with paper towels, especially around the skin and underneath any loose skin folds. Place it skin-side up on the roasting rack. The surface should feel dry rather than slippery, which helps it brown properly.

Season the Turkey: Rub the 2 tablespoons (28 g) of softened unsalted butter evenly over the turkey skin. Sprinkle the 1 teaspoon (6 g) of fine salt and 1/2 teaspoon (1 g) of freshly ground black pepper over the surface. Spread the seasonings evenly with your hands or a spoon. The skin should have a light, even coating of butter and seasoning.

Mix the Maple Glaze: In a small mixing bowl, combine the 1/3 cup (80 ml) of pure maple syrup, 1 tablespoon (15 ml) of Dijon mustard, and 1 teaspoon (1 g) of finely chopped fresh rosemary. Stir with a spoon or whisk until the mustard is fully blended into the syrup. The glaze should look smooth, pourable, and lightly speckled with rosemary. Keep it separate from the raw turkey until glazing time.

Begin Roasting the Turkey: Place the roasting pan in the preheated 325°F (163°C) oven. Roast the turkey uncovered for approximately 1 hour 30 minutes before applying the glaze. The skin should begin turning pale golden, and some juices and melted butter may collect in the bottom of the pan. If the skin browns too quickly, cover the turkey loosely with aluminum foil. Begin checking the internal temperature with an instant-read thermometer near the end of this initial roasting period.

Brush on the Maple Glaze: Carefully pull out the oven rack enough to reach the turkey safely. Use a clean pastry brush to coat the top and sides of the turkey with approximately half of the maple glaze. Return the turkey to the 325°F (163°C) oven and roast for another 20 minutes. The coating should start looking shiny, and the skin should become a deeper golden color. Keep the remaining glaze separate until the next brushing.

Finish Roasting Until Fully Cooked: Brush the turkey with the remaining maple glaze and continue roasting at 325°F (163°C) for approximately 25 minutes, or as needed, until an instant-read thermometer registers 165°F (74°C) in the thickest part of the breast without touching the bone. The total roasting time will be approximately 2 hours 15 minutes, although the actual time depends on the breast's shape, weight, and oven. The glaze should look glossy and golden brown. If the surface darkens too much before the meat is fully cooked, loosely cover it with aluminum foil and continue roasting until the safe internal temperature is reached.

Rest, Carve, and Serve: Remove the fully cooked turkey from the oven and transfer it to a clean cutting board or serving platter. Let it rest for 20 minutes before carving. The glaze will settle on the surface, and the meat will become easier to slice. Carefully separate the breast meat from the bone, then cut it across the grain into even slices. Arrange the slices on a platter and serve while warm.