- Rachael Ray - https://www.rachaelray.com -

Rachael’s Maple-Rosemary Turkey Breasts

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.

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


  • 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


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 [2]. Melt the butter in a small skillet [2] or saucepot [2] and whisk [3] 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 [2] 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.