Maple-Glazed Roast Turkey

Maple-Glazed Roast Turkey

When cooking the whole bird can be too overwhelming ...

4 servings
Preparation 10 min
Cooking 1 h 10 min

Standing 10 min

320 calories per serving 


1 turkey breasts, bone-in   900 g
1/2 tbsp olive oil   8 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 tbsp butter, unsalted   14 g
1 tbsp maple syrup   15 mL
1 tsp herbes de Provence   1 g
1 1/2 cup cider   375 mL
35 g poultry gravy mix   1/3 cup
  aluminum foil    

Before you start

Keep the serving plates warm on the stove while roasting the turkey.


  1. Preheat the oven to 175ºC/350ºF.
  2. Split each breast in half, then put the pieces in a roasting pan. Brush well with the oil and season with salt and pepper to taste.
  3. Cook in the middle of the oven. Meanwhile, put the butter, maple syrup, and herbs in a small cup, then put the cup in a microwave oven about 1 min to combine. Set aside.
  4. After 50 min, baste the turkey with the maple mixture. Continue to cook 15 to 20 min, or until a thermometer inserted in the thickest part reads 77ºC/170ºF.
  5. Remove the turkey from the oven and baste it again with the remaining maple mixture. Cover the turkey loosely with aluminum foil and let it rest 10 min (to reabsorb all the juice)
  6. Meanwhile, use the juice in the roasting pan to prepare a gravy. Pour the cider into the pan to loosen any brown bits. Whisk in the gravy mix then put the pan on the stove top. Bring to a boil, then let the gravy reduce for a few minutes.
  7. Serve the turkey with the gravy on the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




6 g

9 %

Saturated 2.5 g
+ Trans 0.1 g

12 %


155 mg


540 mg

22 %


9 g

3 %


0 g

1 %


4 g


55 g

Vitamin A

2 %

Vitamin C

0 %


4 %


25 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: servings

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Source of :
Copper, Folacin, Manganese, Vitamin B1
Good source of :
Magnesium, Pantothenic Acid, Vitamin B2
Excellent source of :
Iron, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Zinc

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | High Iron | Bake | Christmas | Thanksgiving | American

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