Maple turkey with sesame green beans & carrots
Roasted turkey breast with a light maple glaze and a sesame vegetable side.
Before you start
Serves about 6. Contains sesame and mustard. Use thermometer readings, not roasting time alone.
Ingredients
- 1 kg thawed boneless turkey breast
- 2 tablespoons oil
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 300 g carrots, sliced
- 300 g green beans
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Method
- Heat oven to 180°C/350°F. Pat turkey dry and place in a roasting dish; brush with half the oil.
- Mix maple syrup, mustard and vinegar. Reserve half in a clean bowl. Roast turkey, brushing with the cooking glaze near the end; start checking temperature at 60 minutes and continue as needed until the thickest point reaches 165°F/74°C. Size and shape affect timing.
- Discard glaze that touched raw turkey. Rest cooked turkey 10–15 minutes before slicing.
- Cook carrots and green beans until tender. Toss with remaining oil, sesame oil and seeds. Warm clean reserved glaze separately and spoon over sliced turkey.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
Gingered vegetable variation
For a sesame-ginger finish, warm 1 teaspoon freshly grated ginger in the vegetable oil briefly, then toss with the cooked vegetables, sesame oil and seeds.
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Updated October 29, 2026 · Independent practical guidance