This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Maple-Rosemary Turkey Breasts by Rachael

Turkey breasts instead of a whole bird = super-speedy dish (flavored with a sweet and savory combo of maple syrup, mustard and fresh rosemary).  

This recipe is part of our 60-Minute Thanksgiving. Here's the full menu:

Lemon-Garlic Mashed Cauliflower or Potatoes

Sautéed Kale or Spinach with Dates and Nuts

No-Fail Gravy

2-Ingredient Cranberry Sauce

Pumpkin Pie Spiced Dutch Baby With Pears & Sticky Maple Nuts


  • 2 boneless, skin-on turkey breasts (around 2 pounds each, 4-4 ½ pounds of meat total)
  • Salt and coarse black pepper
  • 4 tablespoons butter
  • ¼ cup maple syrup
  • ¼ cup grainy mustard
  • 2 tablespoons chopped fresh rosemary
  • 1 cup turkey or chicken stock


Serves: 4 to 6


Preheat oven to 375˚F.

Pat the turkey breasts dry and season liberally all over with salt and coarse black pepper.   

Place turkey breasts in a large cast-iron skillet or medium roaster pan. Melt the butter in a small skillet or saucepot and whisk in the syrup and mustard, add the rosemary and stock and spoon the sauce evenly over the breasts.  

Roast turkey 20 minutes, baste with pan drippings and roast 20-25 minutes more to 160-165˚F. Remove turkey to carving board to rest a few minutes. Reserve the sauce and drippings in the cast-iron pan.

Carve turkey, arrange on platter and top with jus.