There’s something truly special about a turkey breast that’s kissed with a rich, sweet glaze—it just melts in your mouth. That’s exactly why my Bourbon Maple Glazed Turkey Breast Recipe has become a go-to whenever I want a cozy, impressive meal without fussing over a whole bird.

The image shows two thick slices of light beige turkey with a slightly browned outer edge, covered with a smooth, amber-brown gravy that drips down the sides. Small green herb pieces are sprinkled on top of the gravy, adding a touch of color. The turkey slices are on a white plate with a speckled texture, which rests on a white marbled surface. In the background, there is a soft-focus glimpse of mashed potatoes with gravy. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bourbon Maple Glazed Turkey Breast Recipe
Top Tip
How to Serve Bourbon Maple Glazed Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bourbon Maple Glazed Turkey Breast Recipe

Why You'll Love This Recipe

This Bourbon Maple Glazed Turkey Breast Recipe brings together the perfect balance of sweet, smoky, and savory notes that make every bite unforgettable. I love how easily the glaze caramelizes, giving the turkey a beautiful crust while keeping it juicy on the inside—it’s like treating yourself to a fancy restaurant meal at home.

Simple ingredients, big flavor: You don’t need a pantry full of fancy stuff to make this dish shine.
Moist & tender every time: The glaze locks in juices while roasting, thanks to a mix of bourbon, maple, and honey.
Perfect for smaller gatherings: Using boneless turkey breast means less carving and quicker cooking without skimping on taste.
Versatile and festive: It’s just as great for a weeknight dinner as it is for holiday celebrations or special occasions.

A white plate with a grilled piece of meat being sliced to show three layers: the outer shiny dark golden-brown grilled crust with small herbs sprinkled, a middle layer with a lighter golden cooked skin, and an inner layer of tender white meat. The plate is decorated with fresh green herbs around the meat, and several bright red berries are scattered among the greens. A woman's hand holds a gold fork piercing the meat on the right, while a silver knife rests on the left side of the meat, slicing it. The setting has a blurred background and a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What really pulls this Bourbon Maple Glazed Turkey Breast Recipe together is the harmony of classic flavors with a little southern charm. Each ingredient plays a part in creating that glossy glaze and juicy meat you’ll be dreaming about.

Flat lay of a fresh whole boneless turkey breast roast, a small pile of light brown sugar, a small white bowl with amber maple syrup, a small white bowl filled with golden honey, a small white bowl with dark soy sauce, a small white bowl holding coarse whole grain mustard, a small heap of smoked paprika powder, onion powder, garlic powder, and dried thyme arranged neatly, a small mound of kosher salt, a few cracked black peppercorns, a small white bowl containing unsalted butter cubes, a small white bowl with all-purpose flour, a small white bowl with clear to pale golden chicken broth, a small white bowl with apple cider, a small white bowl with Dijon mustard, and two whole uncracked brown eggs placed symmetrically, all ingredients fresh and natural, simple white ceramic bowls, no bottles, no duplicates, no utensils, no packaging placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bourbon: Adds a warm, smoky sweetness and depth, making the glaze complex without overpowering the turkey.
Light brown sugar: Gives a caramel-like richness that balances the tartness of the bourbon.
Maple syrup: Brings natural sweetness and that signature maple flavor that complements turkey beautifully.
Honey: For extra sticky, glossy shine and mild floral notes.
Reduced sodium soy sauce: Punches up umami and balances the sweetness with a salty edge.
Whole grain mustard: Adds tang and texture, cutting through sweetness with a little bite.
Smoked paprika: Infuses subtle smokiness and a pop of color.
Onion powder, garlic powder, dried thyme: Classic aromatics that deepen the flavor without fuss.
Kosher salt & black pepper: Essential seasoning that enhances every note.
Boneless turkey breast roast: I swear by Butterball for reliability and tenderness.
Reduced sodium chicken broth: Keeps the meat moist during roasting and forms the base for a luscious gravy.
Unsalted butter: Richness for the gravy and to finish the dish with silky smoothness.
All-purpose flour: Thickens the gravy to just the right consistency.
Apple cider: Adds a subtle fruity brightness that lifts the gravy’s flavor.
Dijon mustard: Brings a zesty tang to the gravy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Bourbon Maple Glazed Turkey Breast Recipe is how open it is to tweaking. I often play with adding fresh herbs like rosemary or swapping half the apple cider for fresh orange juice for a citrus twist. Feel free to personalize it so it feels right for your table!

Variation: For a spicier kick, I sometimes add a pinch of cayenne pepper or chipotle powder to the glaze—adds a lovely warmth that pairs beautifully with the sweetness.

Step-by-Step: How I Make Bourbon Maple Glazed Turkey Breast Recipe

Step 1: Prepare the Glaze and Turkey

I start by whisking together bourbon, light brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, thyme, salt, and pepper until the sugar dissolves. Then, I slather this glorious glaze all over my boneless turkey breast, making sure it’s fully coated. For best results, I let it marinate in the fridge for at least an hour—or even overnight if I have time, which really helps all those flavors seep in.

Step 2: Roast and Baste

Once the turkey is glazed, I place it in a roasting pan and pour in some reduced sodium chicken broth around it to keep things moist. Every 20-30 minutes, I baste the turkey with leftover glaze and pan juices to build that gorgeous caramelized crust. Roast at about 325°F (165°C) until the internal temperature hits 160°F—a meat thermometer is your best friend here. Avoid overcooking to keep the breast juicy and tender.

Step 3: Make the Bourbon Maple Gravy

While the turkey rests, I whisk together butter and flour in a skillet to create a roux, then slowly stir in pan drippings, extra bourbon, apple cider, Dijon mustard, salt, pepper, and onion powder. I let it simmer and thicken to a luscious gravy consistency, finishing with a pat of cold butter for that silky sheen. The gravy is where all those roasting flavors come to life, so don’t rush this step.

Top Tip

From my experience, the secret to the best Bourbon Maple Glazed Turkey Breast Recipe lies in balancing the glaze’s sweetness with proper roasting technique and careful basting. Here are some tips I’ve picked up along the way to help you nail it perfectly.

Marinate for Maximum Flavor: Even 1 hour helps, but overnight is pure magic for deep glaze penetration.
Use a Meat Thermometer: It’s the only way to guarantee juicy, tender turkey and avoid drying out the breast.
Baste Frequently: Basting every 20-30 minutes builds that sticky, caramelized crust that’s the star of this recipe.
Don’t Skip Resting: Let the turkey rest 15-20 minutes after roasting to allow juices to redistribute—this keeps every slice moist.

How to Serve Bourbon Maple Glazed Turkey Breast Recipe

bourbon maple glazed turkey - Serving Suggestion

Garnishes

I love topping my turkey slices with a sprinkle of fresh thyme or chopped parsley to add that pop of color and fresh aroma. Occasionally, I add a few thin orange slices or pomegranate seeds on the side for festive flair and a hint of brightness—because presentation matters, right?

Side Dishes

This recipe pairs beautifully with creamy mashed potatoes or roasted root vegetables to soak up the gravy. For a fresher contrast, I often make a crisp green salad with a simple vinaigrette, or some sautéed green beans with garlic and lemon zest.

Creative Ways to Present

For special occasions, I love arranging the carved turkey breast on a platter surrounded by seasonal fruits like figs or cranberries and sprigs of rosemary. It instantly elevates the dish and makes the table feel festive and inviting. Plus, serving the gravy in a small pitcher allows everyone to customize their plate just right.

Make Ahead and Storage

Storing Leftovers

After enjoying the meal, I slice the leftover turkey and store it in an airtight container in the fridge. It keeps well for up to 3-4 days, and you’ll still get plenty of moisture thanks to the glaze locking in flavors.

Freezing

If I have more than I can eat in a few days, I freeze sliced turkey wrapped tightly in foil or freezer-safe bags. When thawed properly (overnight in the fridge), it retains much of the flavor and texture, which feels like a little luxury on busy weeknights.

Reheating

To reheat, I gently warm the slices in a skillet with a splash of broth or water to prevent drying out, covering the pan loosely. Alternatively, the microwave on low power works if you keep an eye to avoid overcooking. Pair with reheated gravy to bring back that fresh-from-the-kitchen feeling.

Frequently Asked Questions:

Can I make this Bourbon Maple Glazed Turkey Breast Recipe without alcohol?

Absolutely! You can substitute the bourbon with extra apple cider or a splash of vanilla extract for that warm flavor profile without alcohol.

How do I know when the turkey breast is done?

Use a reliable meat thermometer inserted into the thickest part of the roast. When it reads 160°F, the turkey is perfectly cooked—succulent and safe to eat. Let it rest as the temperature will rise a bit more off the heat.

Can this recipe be doubled for larger gatherings?

Yes! Just double the ingredients and use a larger roasting pan. Keep an eye on the cooking time, which may be longer, and baste accordingly to maintain that moist glaze.

What’s the best way to serve the leftover gravy?

The gravy is fantastic over mashed potatoes or roasted veggies. You can also warm it gently and drizzle over turkey sandwiches for a quick, delicious lunch.

Final Thoughts

This Bourbon Maple Glazed Turkey Breast Recipe is one of those dishes that makes me feel proud to cook and excited to share with others. Whether it’s a casual dinner or a special celebration, the combination of flavors and the simple process always wins me over. I can’t wait for you to give it a try—you’ll love how approachable and delicious it is, just like I promised.