Bourbon Maple Glazed Turkey Breast

This bourbon maple glazed boneless turkey breast is a simple yet impressive dish for any home cook looking to elevate a weeknight meal or impress guests without too much fuss. The glaze balances sweet and savory notes perfectly while the cider bourbon gravy adds a comforting richness that makes every bite memorable.

I once tossed this together on a whim when craving something cozy with a twist and it quickly became a family favorite for holidays and Sunday dinners alike

Ingredients

• Bourbon maple glaze: ½ cup bourbon adds warmth and depth choose a bourbon you enjoy sipping for best flavor ½ cup packed light brown sugar for sweetness and moisture 3 tablespoons maple syrup lends natural richness opt for pure maple syrup for authenticity 3 tablespoons honey boosts the glaze’s sticky texture and flavor complexity 2 tablespoons reduced sodium soy sauce balances sweetness with umami low sodium keeps saltiness in check 2 tablespoons whole grain mustard adds subtle tang and texture look for freshly ground seeds for boldness ½ teaspoon smoked paprika contributes smoky undertones fresh powder is key for aroma ½ teaspoon onion powder enhances savory notes ½ teaspoon garlic powder layers in warmth ½ teaspoon dried thyme offers herbaceous brightness ½ teaspoon kosher salt brings out all flavors ½ teaspoon black pepper adds gentle heat
• Turkey breast and roasting: 3 pounds boneless turkey breast roast thawed preferably Butterball for tenderness and flavor 2 to 4 cups reduced sodium chicken broth for moisture and to prevent drippings from burning
• Cider bourbon gravy: ¼ cup unsalted butter creates a rich base ¼ cup all purpose flour thickens the sauce 1 cup pan drippings or chicken broth builds gravy flavor ⅓ cup bourbon echoes glaze notes ⅔ cup apple cider or apple juice provides acidity and sweetness 2 teaspoons Dijon mustard adds depth and sharpness ½ teaspoon kosher salt balances taste ¼ teaspoon black pepper gently seasons ¼ teaspoon onion powder enhances savoriness 1 tablespoon cold unsalted butter finishes gravy with silkiness

Instructions

Prepare:

Preheat your oven to 325 degrees Fahrenheit. Choose a baking dish about 2 quarts or a 9 by 13 inch pan that can hold an oven-safe wire rack or roasting rack. The rack keeps the turkey elevated so it roasts evenly. Remove the turkey breast roast from packaging but keep the twine netting on. This netting holds the breast together to ensure even cooking and a neat shape. Pat the turkey very dry with paper towels. Moisture on the surface will prevent the glaze from sticking properly. Place the turkey roast in the center of the rack inside the baking dish. Pour chicken broth into the bottom of the pan until it fills about a quarter inch deep. This liquid helps catch drippings and prevents burning.

Glaze and roast:

In a mixing bowl combine bourbon brown sugar maple syrup honey soy sauce mustard smoked paprika onion and garlic powders thyme salt and pepper. Whisk until smooth and well blended. Generously brush the glaze all over the top and sides of the turkey breast ensuring full coverage. Roast the turkey for approximately 1 hour 45 minutes to 2 hours. Use an internal thermometer to check doneness aiming for 165 degrees Fahrenheit. Every 30 minutes open the oven to baste the turkey with more glaze and add chicken broth to the roasting pan as needed to keep drippings from burning. During the last 30 minutes carefully remove the twine netting and baste the turkey very liberally with glaze for a beautiful sticky finish. Once cooked remove the pan from the oven and transfer the turkey to a cutting board or plate to rest while you prepare the gravy.

Make gravy:

Pour pan drippings into a small bowl and skim off any excess fat. In a small saucepan melt butter over medium heat. Add flour and whisk continuously for about one minute to cook off the raw flour taste forming a roux. Slowly whisk in 1 cup of pan drippings or chicken broth if drippings are insufficient. Stir in bourbon apple cider Dijon mustard salt pepper and onion powder. Simmer until thickened to your liking stirring occasionally. Remove from heat and whisk in cold butter to finish the sauce with a silky texture.

Serve:

Slice turkey breast into half to three quarter inch thick slices. Arrange on plates and drizzle generously with cider bourbon gravy.

Storage tips Store leftover sliced turkey and gravy separately in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave adding a splash of broth or water to keep meat moist. Turkey also freezes well for up to three months thaw overnight before reheating.

Ingredient swaps

Swap bourbon for whiskey if that is what you have on hand flavor will be slightly different but just as good. Use pure maple syrup labeled grades A or B depending on your sweetness preference. Dijon mustard can be replaced with yellow mustard but expect a milder tang. Gluten free flour or cornstarch works for the gravy if you prefer a gluten free version.

Serving ideas

Serve with roasted root vegetables like carrots and parsnips for earthy contrast. Mashed potatoes or creamy polenta soak up the gravy beautifully. A simple green salad with a citrus vinaigrette adds brightness to the plate.

Cultural context

Maple syrup is a staple sweetener in North America and pairs traditionally with pork and poultry. Combining bourbon which comes from Kentucky with maple syrup creates a fusion of Southern US flavors. This glazing style highlights rustic comforting tastes beloved in American home cooking.

This recipe transforms a simple turkey breast into a memorable centerpiece with balanced sweetness and rich savory notes.

Frequently Asked Recipe Questions

→ What is the best way to keep turkey breast moist during cooking?

Basting the turkey with the bourbon maple glaze every 30 minutes and adding chicken broth to the roasting pan helps maintain moisture and enhances flavor throughout roasting.

→ How can I check when the turkey breast is fully cooked?

Use an internal thermometer inserted into the thickest part of the breast; it should read 165°F to ensure safe and tender results.

→ What ingredients give the glaze its signature flavor?

The glaze blends bourbon, brown sugar, maple syrup, honey, soy sauce, and a mix of smoked paprika, garlic, and thyme to create a sweet and smoky profile.

→ Can I prepare the cider bourbon gravy ahead of time?

While best served fresh to capture its silky texture, the gravy can be prepared shortly before serving and gently reheated if needed.

→ What sides pair well with bourbon maple glazed turkey breast?

This turkey pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a fresh autumn salad to complement the glaze’s sweetness.