Description
This Bourbon Maple Glazed Boneless Turkey Breast is marinated in a sweet and savory bourbon maple glaze, then oven-roasted until the exterior is crispy and caramelized while the interior remains moist and tender. Served with a rich pan gravy, this dish makes an impressive and flavorful main course perfect for special occasions or comforting family dinners.
Ingredients
Scale
Glaze and Turkey
- 1/2 cup bourbon
- 1/2 cup packed light brown sugar
- 3 Tbsp maple syrup
- 3 Tbsp honey
- 2 Tbsp reduced sodium soy sauce
- 2 Tbsp whole grain mustard
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 3 lb. boneless turkey breast roast, thawed
- 2 to 4 cups reduced sodium chicken broth
Gravy
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 cup pan drippings (or reduced sodium chicken broth/stock)
- 1/3 cup bourbon
- 2/3 cup apple cider (or apple juice)
- 2 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 Tbsp cold unsalted butter
Instructions
- Prepare the Glaze: In a bowl, combine 1/2 cup bourbon, brown sugar, maple syrup, honey, reduced sodium soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper. Whisk together until smooth and set aside.
- Glaze the Turkey: Place the 3 lb boneless turkey breast roast in a roasting pan. Brush the bourbon maple glaze evenly all over the turkey. Allow to marinate for about 15-20 minutes to soak in flavors.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Roast the Turkey: Place the turkey breast in the oven and roast for approximately 1 hour and 45 minutes (105 minutes), occasionally basting with remaining glaze. Add 2 to 4 cups of reduced sodium chicken broth in the roasting pan during cooking to keep the meat moist and create drippings for gravy.
- Check Temperature and Rest: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove from oven and let the turkey rest for 10-15 minutes before slicing to allow juices to redistribute.
- Prepare the Gravy: Pour pan drippings into a saucepan, reserving 1 cup for the gravy. In a separate pan, melt 1/4 cup unsalted butter over medium heat. Stir in 1/4 cup all-purpose flour to make a roux, cooking until golden and bubbling (about 2 minutes).
- Make the Sauce: Slowly whisk in the reserved pan drippings along with 1/3 cup bourbon and 2/3 cup apple cider. Add Dijon mustard, kosher salt, black pepper, and onion powder. Cook until the gravy thickens, about 5-7 minutes. Whisk in 1 Tbsp cold unsalted butter at the end for richness and glossy finish.
- Serve: Slice the rested turkey breast and serve with the warm bourbon maple gravy drizzled over the top.
Notes
- Use a meat thermometer to ensure turkey is safely cooked to 165°F internal temperature.
- Allowing the turkey to rest before slicing helps retain moisture and flavor.
- You can substitute apple juice if apple cider is unavailable.
- Adjust the amount of chicken broth in the pan to maintain moisture but avoid excess liquid.
- The glaze can be prepared a day ahead to deepen the flavors.
- If you prefer a spicier glaze, add a pinch of cayenne pepper.
- This recipe pairs well with roasted vegetables or mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 870 kcal
- Sugar: 53 g
- Sodium: 1748 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 79 g
- Cholesterol: 222 mg
