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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/bourbon-maple-glazed-boneless-turkey-breast-recipe/