Bourbon Maple Glazed Turkey (Printable Version)
Tender turkey breast glazed with bourbon and maple, roasted and served with a flavorful cider bourbon gravy.
# Ingredients Required:
→ Bourbon Maple Glaze
01 -
120 ml bourbon
02 -
110 g packed light brown sugar
03 -
45 ml maple syrup
04 -
45 ml honey
05 -
30 ml reduced sodium soy sauce
06 -
30 ml whole grain mustard
07 -
0.5 tsp smoked paprika
08 -
0.5 tsp onion powder
09 -
0.5 tsp garlic powder
10 -
0.5 tsp dried thyme
11 -
0.5 tsp kosher salt
12 -
0.5 tsp black pepper
→ Turkey Breast and Roasting
13 -
1.36 kg boneless turkey breast roast, thawed
14 -
470-950 ml reduced sodium chicken broth
→ Cider Bourbon Gravy
15 -
57 g unsalted butter
16 -
30 g all-purpose flour
17 -
240 ml pan drippings or reduced sodium chicken broth/stock
18 -
80 ml bourbon
19 -
160 ml apple cider or apple juice
20 -
10 ml Dijon mustard
21 -
0.5 tsp kosher salt
22 -
0.25 tsp black pepper
23 -
0.25 tsp onion powder
24 -
14 g cold unsalted butter
# Guide to Cooking:
01 -
Preheat oven to 165°C. Set out a 2-quart baking dish or similar and an oven-safe wire rack or roasting pan with rack. Remove the turkey breast roast from packaging, leaving the twine netting intact to hold its shape. Pat the meat thoroughly dry with paper towels. Place the turkey on the rack in the center of the baking dish and pour enough chicken broth at the bottom to a depth of approximately 6 mm to prevent drippings from burning.
02 -
Whisk all bourbon maple glaze ingredients in a mixing bowl until well combined. Generously coat the top and sides of the turkey with the glaze. Roast in the preheated oven for roughly 1 hour 45 minutes to 2 hours, or until the internal temperature reaches 74°C. Every 30 minutes, baste the turkey with additional glaze and add more chicken broth to the pan as needed. During the final 30 minutes, remove the twine netting and apply the glaze liberally.
03 -
Remove the turkey from the oven and transfer to a cutting board or plate to rest. Meanwhile, pour the pan drippings into a small bowl and skim off excess fat. In a small saucepan over medium heat, melt 57 g butter, then whisk in the flour and cook for 1 minute. Gradually whisk in 240 ml pan drippings or chicken broth, stirring until smooth. Add bourbon, apple cider, Dijon mustard, salt, pepper, and onion powder. Simmer until the sauce thickens to desired consistency, then remove from heat and whisk in the cold butter.
04 -
Slice the turkey breast into 1.25 to 2 cm thick pieces and drizzle with the warm cider bourbon gravy.
# Extra Suggestions:
01 -
Using reduced sodium broth helps control salt levels. Ensure the turkey reaches an internal temperature of 74°C for safe consumption.