Description
A succulent boneless turkey breast roast glazed with a rich bourbon maple sauce, roasted to perfection with a crispy exterior and tender, juicy interior. This dish is enhanced with a sweet and savory glaze featuring bourbon, maple syrup, and spices, served alongside a flavorful bourbon apple cider pan sauce.
Ingredients
Scale
Turkey and 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
- 3 lb boneless turkey breast roast, thawed
- 2 - 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, mix bourbon, light 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 until well combined to make the bourbon maple glaze.
- Glaze the Turkey: Pat the 3 lb boneless turkey breast roast dry. Slather the entire turkey breast with the prepared bourbon maple glaze, ensuring a good coating all around.
- Roast the Turkey: Preheat the oven to 325°F (163°C). Place the glazed turkey breast on a roasting pan. Roast in the oven for approximately 1 hour 45 minutes (105 minutes), basting periodically with any remaining glaze or pan juices. Add 2 to 4 cups of reduced sodium chicken broth to the roasting pan as needed to keep the turkey moist. Continue roasting until the internal temperature reaches 165°F (74°C) and the skin is nicely browned and crispy.
- Rest the Turkey: Remove the turkey from the oven and let it rest for at least 15 minutes before slicing to allow the juices to redistribute and ensure moist meat.
- Make the Gravy: While the turkey rests, pour the pan drippings into a saucepan, reserving about 1 cup. Melt 1/4 cup unsalted butter in the saucepan over medium heat, then whisk in 1/4 cup all purpose flour to make a roux. Slowly whisk in the pan drippings (or substitute chicken broth/stock if needed), 1/3 cup bourbon, and 2/3 cup apple cider (or apple juice). Add 2 tsp Dijon mustard, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp onion powder. Cook, whisking continuously until the gravy thickens. Stir in 1 Tbsp cold unsalted butter at the end for a glossy finish.
- Serve: Slice the turkey breast and serve with the bourbon maple glaze and prepared gravy alongside your favorite side dishes.
Notes
- This boneless turkey breast is slathered in a sweet and savory bourbon maple glaze then roasted until crispy on the outside and moist and tender inside.
- Use a meat thermometer to check for an internal temperature of 165°F to ensure safety and juiciness.
- If you cannot find reduced sodium chicken broth, low sodium broth or water can be used to maintain moisture.
- The bourbon maple glaze can be prepared a day in advance and refrigerated to enhance flavor.
- For a non-alcoholic version, substitute bourbon with additional apple cider or broth, keeping the balance of liquids.
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
