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Sliced maple mustard turkey breast on a wooden cutting board.

Maple Mustard Roasted Turkey Breast (Keto & Sugar-Free)

Impress your guests with our Keto Maple Mustard Roasted Turkey Breast, the ultimate sugar-free alternative to a whole turkey. With its tender and juicy texture, enhanced by fresh herbs and a delectable maple mustard glaze, this recipe is a perfect addition to your holiday table.
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Prep Time 5 minutes
Cook Time 1 hour
Inactive 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories 257 kcal

Ingredients
  

  • 1 3-pound boneless skinless turkey breast
  • 1/4 cup butter room temperature
  • 2 tablespoons garlic paste (6 garlic cloves minced)
  • 1 tablespoon chopped fresh rosemary leaves (1 teaspoon dried)
  • 1 tablespoon chopped fresh sage leaves (1 teaspoon dried)
  • 1 tablespoon chopped fresh thyme leaves (1 teaspoon dried)
  • 2 teaspoons pink salt
  • 1/3 cup Wholesome Yum Keto Maple Syrup
  • 3 tablespoons stone ground or Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tamari (or coconut aminos)

Instructions
 

For the glaze

  • In a small saucepot combine the glaze ingredients.
  • Bring to a boil, then reduce to simmer for 10 to 15 minutes, or until the sauce begins to thicken.
  • Remove from the heat and set aside.

For the turkey

  • Preheat oven to 350 degrees F.
  • Remove the turkey breast from the refrigerator at least 30 minutes to an hour before roasting.
  • In a small bowl combine the softened butter, garlic, herbs, salt, and pepper until mixed well.
  • Place turkey on a rimmed baking sheet with a wire rack (or in a shallow roasting pan with a rack) and pat dry.
  • Rub the butter mixture onto the turkey.
  • Pour the water into the bottom of the pan (this keeps the drippings from burning).
  • Roast turkey in the oven for about 1 hour (20 minutes per pound or until the breast reaches 160 degrees F).
  • 30 minutes through cooking, brush the turkey breast with half of the maple mustard glaze. Then brush with the remaining glaze at 45 minutes.
  • Remove from oven when turkey breast reaches 160 degrees F.
  • Tent the turkey with foil and let rest for 10 to 20 minutes before carving to let juices redistribute.
  • If making gravy, pour the pan juices into a glass measuring cup and reserve.

Disclaimer

Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

Nutrition

Calories: 257kcalCarbohydrates: 3gProtein: 43gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 121mgSodium: 1152mgPotassium: 60mgFiber: 0.3gSugar: 1gVitamin A: 181IUVitamin C: 2mgCalcium: 14mgIron: 0.4mg
Keyword american, Christmas, fall, freezer friendly, Holiday, Keto, keto recipes, Low Carb, main dish, make ahead, Thanksgiving, Turkey
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