Description
This Bourbon Maple Glazed Boneless Turkey Breast features a sweet and savory bourbon maple glaze that creates a crispy exterior while keeping the turkey moist and tender inside. Perfect for an impressive main course, this recipe pairs the smoky aroma of bourbon with rich maple syrup and honey for a flavorful roasted turkey breast with a luscious homemade gravy.
Ingredients
Scale
Glaze and Turkey
- 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 (Butterball brand recommended)
- 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 as substitute)
- 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 mixing bowl, combine 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. Whisk together until smooth.
- Apply the Glaze: Place the boneless turkey breast roast in a roasting pan and slather the prepared bourbon maple glaze evenly over the entire surface of the turkey breast, ensuring full coverage for maximum flavor.
- Roast the Turkey: Preheat the oven to 325 degrees Fahrenheit. Add 2 cups of reduced sodium chicken broth to the bottom of the roasting pan to keep the meat moist. Roast the turkey breast uncovered for about 1 hour and 45 minutes (approximately 105 minutes), basting occasionally with the pan juices to build a crispy exterior and tender interior. Add more chicken broth as needed during roasting to maintain moisture.
- Prepare the Gravy Base: After the turkey is cooked through and resting, pour the pan drippings into a saucepan. In a separate skillet, melt 1/4 cup unsalted butter over medium heat. Gradually whisk in 1/4 cup all-purpose flour to form a roux, cooking for about 2 minutes until lightly golden.
- Make the Gravy: Slowly whisk the pan drippings and up to 1 cup of additional chicken broth into the roux. Stir in bourbon, apple cider, Dijon mustard, kosher salt, black pepper, and onion powder. Simmer the gravy until thickened, about 5 to 7 minutes.
- Finish the Gravy: Remove the gravy from heat and whisk in 1 tablespoon cold unsalted butter until smooth and glossy. Adjust seasoning with salt and pepper as needed.
- Serve: Slice the rested turkey breast and serve with the warm bourbon maple gravy drizzled over the top for a delicious, flavorful presentation.
Notes
- Use reduced sodium chicken broth to control salt levels in the dish.
- If apple cider is unavailable, substitute with apple juice for a similar sweet tang.
- Rest the turkey breast after roasting for about 10-15 minutes to keep it juicy before slicing.
- Basting the turkey occasionally during roasting enhances glaze caramelization and moisture retention.
- Pan drippings add rich flavor to the gravy; if unavailable, use chicken broth as a substitute.
- To make ahead, prepare the glaze and turkey, then refrigerate until ready to roast.
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
