This sweet yet savory roasted AIP Turkey Breast in a Maple Garlic Sauce is exactly what you need for all of your holiday cooking and hosting needs. The pure maple syrup combined with the garlic appeals to all. With this dish taking only 15 minutes to prep it is a no-brainer this holiday season menu.
This turkey breast is so flavorful you won’t even need the additional flavor from the gravy that you are used to from childhood. I make this recipe year round since it is so simple and also delicious.
I love to pair this dish with my other holiday side dishes such as: vegan sweet potato mash, gluten free mashed potatoes, dairy free green bean casserole, bacon apple butternut squash, and whole30 cranberry sauce.
Why You Will Love This Recipe
- This recipe is super simple to make and stress free during the holiday season.
- You can pair this boneless turkey breast with just about anything!
- Kids love this recipe.
- This recipe is naturally dairy free, gluten free, soy free, paleo, refined sugar free, nut free, grain free, and autoimmune protocol (AIP) friendly.
- You can prepare this recipe in advance, so all you have to do is just cook it on Thanksgiving.
- It pairs so well with just about anything, I love using the leftovers to make Instant Pot Turkey Soup.
- 3 pound boneless turkey- Make sure there are no extra added ingredients already added to your turkey breast. A lot of turkeys are now sold with added ingredients like sugar and maltodextrin. You do not want that, especially if you are doing AIP!
- Onion-This is what will give your turkey breast flavor. Do not skip!
- Rosemary– My herb of choice with this dish, however, feel free to add parsley too! Parsley goes well with this recipe.
- The pure maple syrup-This is what gives the turkey breast that sweet yet savory flavor. Make sure the maple syrup you are buying is pure! I like the Kirkland brand. I hate to break it to you, but Aunt Jamima’s pancake syrup isn’t actually maple syrup. It is loaded with countless ingredients that are certainly not paleo or AIP friendly. Read your labels!
- Garlic- This will help bring out the savory flavor.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you are doing a lower carb diet you can omit the maple syrup and use the broth and garlic for flavor.
- You can also add other herbs to this recipe to enhance its flavor.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step by Step Instructions
Photo 1: reheat the oven to 350 degrees F. Cut the onion in half, mince the garlic, and wash the rosemary. Remove the turkey from its covering but keep the net on. Using a knife poke 12 holes in the turkey and stuff in the garlic. Now add the onion and rosemary in turkey breast with the netting around it.
Photo 2: Using a cooking brush, brush the maple syrup on top. Flip the turkey breast so that the herbs are facing down in the pan. Now add water or bone broth to the bottom of the pan and roast for 90 minutes. I like to bast it every 30 to keep it moist.
- Tip #1: Be sure to bast the turkey to keep it nice and moist.
- Tip #2: Allowing the herbs to be face down allows the onion flavor to really infuse with the turkey breast.
- Tip #3: The best way to tell if any meat or turkey is fully cooked is with a meat thermometer. Turkey should be cooked to 165 degrees F.
First, remove the netting. Using either a long knife carving set slice the turkey.
Then, either using a long knife or a carving set, carve the turkey!
A 3 pound turkey breast should make roughly 8 slices. I would estimate this to serve 6-8 people. Note that bone in turkey will serve less because the bone adds weight and there is less meat.
Make sure you bast the turkey throughout the process.
I suggest reheating turkey breast in the oven at 350 degrees F with a little bit of bone broth for 5-10 minutes or until it is warm throughout.
This recipe can last for up to 5 days in the fridge in an air tight container. I suggest slicing it prior to storing.
Other Gluten Free Thanksgiving Dishes You Will Love
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AIP Turkey Breast
- roasting pan
- turkey baster
- cutting board
- 3 pound boneless turkey breast thawed, I like to take mine out overnight. Make sure there is no added ingredients like sugar.
- 1/2 cup maple syrup remove for keto and whole30
- 2 cups water
- 12 cloves garlic
- 1 whole onion
- 3 sprigs rosemary
OPTIONAL: to garnish
- rosemary springs
- Preheat the oven to 350 degrees F. Take the turkey out of the plastic. Now, place the breast in the roasting pan. Leave the netting on the breast, this will allow the turkey to stay together. Using your knife, cut the onion in half and poke 12 small holes in the breast. In those small holes you want to add the garlic. For the onion, you want to find divot in the turkey and add that in. The netting will hold it in. Add the rosemary springs all around the breast. Now, add the 2 cups of water to the bottom of the roasting pan. Flip the turkey breast so that the herbs are on the bottom of the roasting pan. Using a spoon or an oiling brush, rub the maple syrup all over the turkey breast, make sure you get it in the cracks too. Add the turkey to the oven and set a timer for 90 minutes. Baste the turkey every 30 minutes to keep it nice and moist.