Bourbon Maple Glazed Boneless Turkey Breast Recipe

Introduction

This Bourbon Maple Glazed Boneless Turkey Breast is a flavorful and juicy main dish perfect for a comforting family dinner. The sweet and smoky glaze combined with a rich cider bourbon gravy makes this turkey breast truly special and easy to prepare.

Ingredients

• Bourbon maple glaze:
• 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
• Turkey breast and roasting:
• 3 lb. boneless turkey breast roast, thawed (Butterball brand recommended)
• 2 – 4 cups reduced sodium chicken broth
• Cider bourbon 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

1. Step 1: Preheat your oven to 325°F. Set out a baking dish (2-quart or 9×13″ works well) with an oven-safe wire rack or roasting pan with a rack. Remove the turkey breast roast from the package, leaving the twine netting on to hold the meat together. Pat it very dry with paper towels.
2. Step 2: Place the turkey roast in the center of the baking dish or roasting pan on the rack. Pour enough chicken broth in the bottom to fill about 1/4 inch to prevent drippings from burning.
3. Step 3: In a mixing bowl, whisk together all the glaze ingredients until well combined. Slather a thick layer of the glaze over the top and sides of the turkey breast.
4. Step 4: Roast the turkey for about 1 hour 45 minutes to 2 hours, or until an internal thermometer inserted in the thickest part reads 165°F. Baste the turkey with more glaze every 30 minutes and add chicken broth to the pan as needed.
5. Step 5: During the last 30 minutes of cooking, remove the twine netting and baste the turkey liberally with glaze. When finished, remove the pan from the oven and transfer the turkey to a cutting board to rest.
6. Step 6: To make the gravy, pour the pan drippings into a small bowl and skim off excess fat if necessary. Melt 1/4 cup butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly.
7. Step 7: Slowly whisk in 1 cup of the pan drippings or chicken broth. Add bourbon, apple cider, Dijon mustard, salt, pepper, and onion powder. Simmer until thickened to your liking. Remove from heat and whisk in 1 tablespoon cold butter.
8. Step 8: Slice the turkey breast into 1/2” to 3/4” thick slices and drizzle with the cider bourbon gravy before serving.

Tips & Variations

• Use Woodford Reserve or your favorite bourbon for the best flavor in the glaze and gravy.
• Make sure your turkey breast roast does not have additional seasoning or flavoring to let the glaze shine.
• Use an internal meat thermometer to ensure the turkey reaches exactly 165°F for safe and juicy results.
• For a slow cooker version, prepare the glaze as directed and cook the turkey on low until it reaches the proper temperature.
• Apple juice can substitute apple cider if it’s not available.

Storage

Store leftover turkey and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of chicken broth to keep the turkey moist. Gravy reheats well on the stove over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a bone-in turkey breast instead?

Yes, you can use a bone-in turkey breast, but cooking times may be longer. Use a meat thermometer to ensure it reaches 165°F internally.

Is it possible to make this recipe without alcohol?

Absolutely. Substitute the bourbon in the glaze and gravy with additional chicken broth or apple cider to keep the flavor rich without alcohol.

Bourbon Maple Glazed Boneless Turkey Breast Recipe

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★★★★★

4.7 from 78 reviews

This Bourbon Maple Glazed Boneless Turkey Breast recipe offers a succulent roasted turkey breast smothered in a rich, sweet, and smoky bourbon maple glaze. The turkey is roasted to perfection, basted regularly to maintain moisture and infused with deep flavors from bourbon, maple syrup, and aromatic spices. A cider bourbon gravy complements the dish perfectly, making it an elegant yet approachable centerpiece for any special occasion or holiday meal.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes to 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Bourbon Maple Glaze

• 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

Turkey Breast and Roasting

• 3 lb boneless turkey breast roast, thawed (Butterball brand recommended)
• 2 – 4 cups reduced sodium chicken broth

Cider Bourbon 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

1. Prepare the Oven and Pan: Preheat your oven to 325°F. Set out a 2-quart baking dish or a 9×13″ pan along with an oven-safe wire rack or roasting rack to elevate the turkey during roasting.
2. Prepare the Turkey: Remove the boneless turkey breast roast from its package, keeping the twine netting intact to hold the meat together during cooking. Pat the turkey dry thoroughly with paper towels.
3. Position the Turkey: Place the turkey breast in the center of the baking dish or roasting pan on the wire rack. Pour in 2 to 4 cups of reduced sodium chicken broth to fill the bottom of the pan about 1/4 inch deep to catch drippings and prevent burning.
4. Make the Bourbon Maple Glaze: In a mixing bowl, whisk together bourbon, brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper until well combined.
5. Glaze the Turkey: Generously slather a thick layer of the prepared glaze over the top and sides of the turkey breast.
6. Roast the Turkey: Place the baking dish in the preheated oven and roast the turkey for 1 hour 45 minutes to 2 hours, or until an internal thermometer inserted in the thickest part reads 165°F.
7. Baste Periodically: Every 30 minutes, baste the turkey by brushing on more glaze and replenishing chicken broth in the pan if necessary to maintain moisture and flavor.
8. Final Basting and Removing Twine: For the last 30 minutes of roasting, remove the twine netting from the turkey and baste liberally with glaze to enhance flavor and caramelization.
9. Rest the Turkey: Once cooked, remove the turkey from the oven and transfer to a cutting board or plate to rest while you prepare the gravy.
10. Prepare the Gravy: Pour pan drippings into a small bowl, skimming off excess fat if present. In a small saucepan over medium heat, melt 1/4 cup unsalted butter then whisk in flour and cook for about 1 minute to form a roux.
11. Add Liquids and Simmer: Slowly whisk in 1 cup of the pan drippings (or chicken broth if unavailable), then stir in bourbon, apple cider or juice, Dijon mustard, kosher salt, black pepper, and onion powder. Simmer the gravy until thickened to your liking.
12. Finish the Gravy: Remove from heat and whisk in 1 tablespoon cold unsalted butter to add richness and gloss.
13. Serve: Slice the rested turkey breast into 1/2 to 3/4 inch thick slices. Drizzle generously with the cider bourbon gravy and serve warm.

Notes

• Estimated to serve approximately 4 people, adjust serving sizes as desired.
• Woodford Reserve bourbon is recommended for best flavor, but any good-quality bourbon works well.
• Choose unseasoned, natural boneless turkey breast roast without added flavors for optimal taste.
• Use an internal meat thermometer to ensure the turkey reaches 165°F for safe consumption.
• Cooking time may vary depending on the oven and the starting temperature of the turkey.
• You can substitute apple juice for apple cider if necessary.
• For more controlled cooking, consider slow cooking the turkey and glaze separately.

Keywords: turkey breast, bourbon glaze, maple syrup, roasted turkey, holiday turkey, cider gravy, boneless turkey