Description
This Bourbon Maple Glazed Boneless Turkey Breast is a deliciously sweet and savory roast featuring a rich bourbon and maple syrup glaze. The turkey breast is roasted to perfection, yielding a crispy exterior and moist, tender interior, complemented by a flavorful bourbon-infused 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
- 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, whisk together bourbon, light brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper until well combined.
- Glaze the turkey: Place the 3 lb boneless turkey breast roast in a roasting pan. Generously brush the bourbon maple glaze all over the turkey, ensuring it is evenly coated. Allow it to marinate for at least 20 minutes if time permits.
- Roast the turkey: Preheat the oven to 325°F (163°C). Pour 2 cups of reduced sodium chicken broth into the bottom of the roasting pan to keep the turkey moist. Roast the turkey uncovered for about 1 hour and 45 minutes, basting occasionally with the glaze and pan juices. Add extra chicken broth if needed during roasting to maintain moisture.
- Check for doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Once reached, remove the turkey breast from the oven and transfer it to a cutting board to rest for 15 minutes before slicing.
- Make the gravy: Pour pan drippings into a medium saucepan, skimming off excess fat if needed. Melt 1/4 cup unsalted butter over medium heat, then whisk in 1/4 cup all purpose flour to form a roux. Cook for 2 minutes while stirring continuously.
- Add liquids to gravy: Slowly add 1 cup pan drippings (or chicken broth), 1/3 cup bourbon, and 2/3 cup apple cider to the roux, whisking steadily to remove lumps. Stir in Dijon mustard, kosher salt, black pepper, and onion powder. Bring to a simmer and cook until thickened, about 5 minutes.
- Finish the gravy: Remove from heat and whisk in 1 tablespoon cold unsalted butter for a smooth, glossy finish. Adjust seasoning if needed.
- Serve: Slice the rested turkey breast and serve with warm bourbon maple gravy drizzled over the top.
Notes
- Use reduced sodium chicken broth to control the saltiness in the glaze and gravy.
- Allow the turkey to rest after roasting to retain moisture and make slicing easier.
- If apple cider is unavailable, pure apple juice can be used as a substitute in the gravy.
- Basting the turkey occasionally helps develop a flavorful and crispy glaze.
- Use a meat thermometer to ensure the turkey is safely cooked without drying out.
- Prepare the gravy while the turkey rests to save time.
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
