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Bourbon Maple Glazed Boneless Turkey Breast Recipe

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3.9 from 6 reviews

This Bourbon Maple Glazed Boneless Turkey Breast is a succulent, flavorful roast perfect for any special occasion or holiday feast. Slow-roasted to juicy perfection and glazed with a rich mixture of bourbon, maple syrup, honey, and spices, the turkey is paired with a luscious pan gravy that incorporates the drippings, enhancing every bite with a sweet and tangy depth.

Ingredients

Glaze Ingredients

  • 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 and Roasting

  • 3 lb. boneless turkey breast roast, thawed (Butterball brand recommended)
  • 2 - 4 cups reduced sodium chicken broth (for roasting pan)

Gravy Ingredients

  • 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 if unavailable)
  • 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 Equipment: Preheat your oven to 325°F. Prepare a 2-quart baking dish or a 9x13-inch dish with an oven-safe wire rack or roasting rack to hold the turkey above any juices.
  2. Prepare the Turkey: Remove the turkey breast roast from its packaging, keeping the twine netting intact to hold the roast shape. Pat the turkey very dry using paper towels to ensure the glaze adheres well.
  3. Set up the Roasting Pan: Place the turkey breast on the wire rack centered in the baking dish. Pour in 2 to 4 cups of reduced sodium chicken broth to a depth of about 1/4 inch to catch drippings and prevent burning during roasting.
  4. Make the Glaze: In a 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 fully combined.
  5. Apply Glaze and Begin Roasting: Generously slather a thick layer of the glaze over all surfaces of the turkey breast. Place it in the oven to roast for approximately 1 hour and 45 minutes to 2 hours.
  6. Baste and Maintain Moisture: Every 30 minutes, carefully brush more glaze onto the turkey and add additional chicken broth to the bottom of the pan as needed to keep drippings from burning and to maintain moisture.
  7. Final Glaze and Remove Twine: During the last 30 minutes of roasting, remove the twine netting from the turkey. Continue to baste liberally with the glaze to build a sticky, flavorful crust.
  8. Rest the Turkey: After the turkey reaches an internal temperature of 165°F, remove it from the oven and transfer it to a cutting board or plate to rest while you prepare the gravy.
  9. Prepare the Gravy: Pour the pan drippings into a small bowl, skimming off excess fat. In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Stir in the flour and cook for about 1 minute to form a roux.
  10. Add Liquid and Simmer: Gradually whisk in 1 cup of the pan drippings or chicken broth, followed by bourbon, apple cider, Dijon mustard, kosher salt, black pepper, and onion powder. Simmer the mixture until it thickens to your preferred consistency.
  11. Finish the Gravy: Remove from heat and whisk in 1 tablespoon cold unsalted butter for shine and richness.
  12. Serve: Slice the turkey breast into half-inch to three-quarter-inch slices. Drizzle the luscious bourbon maple gravy over the slices and serve immediately.

Notes

  • Using reduced sodium soy sauce and chicken broth helps control the saltiness in this dish.
  • Removing the twine in the last 30 minutes promotes better glaze absorption and browning.
  • If you prefer a non-alcoholic version, substitute bourbon with extra apple cider or apple juice, but the depth of flavor will be less intense.
  • Ensure the turkey is fully thawed for even cooking.
  • Internal temperature for a safe turkey roast is 165°F; use a meat thermometer for accuracy.
  • Keeping the broth in the pan prevents drippings from burning and helps create a flavorful base for the gravy.

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