There’s something so comforting about a tender, juicy turkey breast with that perfect touch of sweetness and warmth from bourbon and maple. This Bourbon Maple Glazed Turkey Breast Recipe is one of those dishes that instantly becomes a conversation starter at the table—and trust me, it’s worth making for the glaze alone.

The image shows thick slices of cooked white meat turkey arranged on a white plate. The turkey has a light brown edge and a warm creamy interior. Each slice is topped with a smooth golden-brown gravy that drips naturally over the sides. Small pieces of green parsley are sprinkled over the turkey and gravy, adding a fresh touch. The plate sits on a white marbled surface with a soft focus in the background. 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

I still remember the first time I tried this recipe—it filled my kitchen with the most inviting aroma of bourbon and maple mingling together. It’s not just about the flavors; it’s about how effortlessly the turkey turns out perfectly moist inside, with a caramelized glaze on the outside that’s hard to beat.

Rich Flavor Combo: The bourbon and maple syrup create a balanced sweet and smoky glaze that’s unlike your usual roasted turkey.
Easy Yet Impressive: It looks and tastes fancy, but the steps are straightforward enough for a weekday dinner or special occasion.
Juicy & Tender: Cooking the turkey breast with a glaze helps lock in moisture, keeping every bite satisfying, not dry.
Versatile Leftovers: The leftovers shine in sandwiches, salads, or reheated as a main dish without losing that wonderful flavor.

A white plate holds a roasted chicken breast with a shiny, dark golden-brown crust sprinkled with green herbs. The chicken is being sliced into thick pieces, showing the tender, light beige inside. Around the chicken, there are fresh bright red cranberries and green herbs with different textures, like rosemary and thyme, spread over the plate. A woman's hand holds a gold fork pressing the chicken, while a hammered silver knife slices it. The plate sits on a white marbled surface, with blurred side dishes in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients here is that each one adds a unique note: bourbon brings warmth, maple syrup lends natural sweetness, soy sauce offers depth and umami, while spices like smoked paprika gently tease out that cozy, smoky feel. Using a boneless turkey breast keeps carving easy, too.

Flat lay of a fresh boneless turkey breast roast, a small white bowl of packed light brown sugar, a small white bowl of golden maple syrup, a small white bowl of amber honey, a small white bowl of dark reduced sodium soy sauce, a small white bowl of whole grain mustard with visible mustard seeds, a small white bowl of reddish smoked paprika powder, a small white bowl of off-white onion powder, a small white bowl of light beige garlic powder, a small white bowl of dried green thyme leaves, a small white bowl of coarse kosher salt, a small white bowl of cracked black pepper, a small white bowl of pale unsalted butter cubes, a small white bowl of all purpose flour, a small white bowl of light golden bourbon, and a small white bowl of amber apple cider, all arranged symmetrically 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 rich, boozy depth that caramelizes beautifully during roasting.
Light brown sugar: Gives the glaze a mellow sweetness and helps with caramelization.
Maple syrup: Brings smooth, natural sweetness with a woodsy undertone.
Honey: Balances acidity, adds more depth and stickiness to the glaze.
Reduced sodium soy sauce: Enhances umami and balances the glaze’s sweetness.
Whole grain mustard: Adds subtle heat and texture that complements the glaze.
Smoked paprika: Provides smoky warmth without overpowering the turkey.
Onion powder & garlic powder: Classic aromatics that amplify savory notes.
Dried thyme: Offers earthy herbal hints that lift the glaze.
Kosher salt & black pepper: Essential seasoning that enhances all flavors.
Boneless turkey breast roast: Easy to cook and slice, stays tender with the glaze.
Reduced sodium chicken broth: Keeps the meat moist during roasting and is the base for the pan sauce.
Unsalted butter and all-purpose flour: Used to create a luscious gravy from pan drippings.
Apple cider: Adds a subtle fruity brightness to the sauce, balancing richness.
Dijon mustard: Brightens and sharpens the gravy’s flavor profile.

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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 my favorite things about this Bourbon Maple Glazed Turkey Breast Recipe is how easy it is to tweak depending on your taste. I often play around with the sweeteners and spices or switch up the broth for a bit of variety.

Variation: Once, I swapped out the maple syrup for molasses and loved the deeper, almost smoky sweetness it brought—great for fall dinners!
Dietary tweak: For a lower sodium option, using low-sodium soy sauce and chicken broth works perfectly without sacrificing flavor.
Seasonal twist: Add fresh rosemary and a splash of orange juice for a bright, winter holiday vibe.

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

Step 1: Prepare the Glaze

Start by whisking together bourbon, brown sugar, maple syrup, honey, soy sauce, mustard, and all the spices until smooth. This glaze is the soul of the dish, so make sure all your powders are fresh for that vibrant flavor. Set it aside—this will both marinate and baste your bird.

Step 2: Marinate & Preheat

I like to marinate the turkey breast in half of the glaze for at least an hour, but if you’re short on time, even 30 minutes will help. Meanwhile, preheat your oven to 350°F (175°C)—this way, it’s ready once your glaze meets the turkey.

Step 3: Roast the Turkey

Place the marinated turkey breast in a roasting pan and pour chicken broth around it to create a steamy environment that keeps it moist. Roast for about 1 hour and 45 minutes, basting every 20-30 minutes with the remaining glaze. You’ll notice the outside turning a gorgeous amber as the sugars caramelize—resist the urge to crank heat, slow and steady is key here.

Step 4: Make the Pan Sauce

Once the turkey is out and resting, use the drippings in the pan to make a simple but luxurious gravy. Melt butter, whisk in flour, then slowly add in bourbon, apple cider, and Dijon mustard, stirring to a silky consistency. I always finish it with a pat of cold butter for that extra sheen and smoothness.

Top Tip

Having made this Bourbon Maple Glazed Turkey Breast Recipe dozens of times, I’ve gathered a few nuggets that make all the difference between good and wow. These tips will help you get that perfect balance every time.

Marinate Longer: I’ve learned that even a quick 30-minute soak in the glaze lifts flavor wonderfully, but if you plan ahead, marinate overnight to get the deepest taste.
Baste Often: Basting every 20-30 minutes locks in moisture and intensifies the glaze’s caramelization—plus, it makes your kitchen smell amazing.
Use a Roasting Rack: I always roast the turkey on a rack so it cooks evenly and the bottom doesn’t stew in juices.
Check Temperature Not Time: Always use a meat thermometer. I aim for 160°F internal temp before resting—it climbs to perfect doneness as it sits.

How to Serve Bourbon Maple Glazed Turkey Breast Recipe

Bourbon Maple Turkey - Serving Suggestion

Garnishes

I like to keep it simple with fresh thyme sprigs and a handful of toasted pecans on the side—they add a lovely crunch and pop of color that plays well with the sweet glaze.

Side Dishes

My go-to sides for this turkey are creamy mashed potatoes, roasted Brussels sprouts with balsamic glaze, and a bright cranberry chutney to complement the bourbon and maple sweetness perfectly.

Creative Ways to Present

For holiday meals, I like to slice the turkey breast and fan it out on a large platter, drizzle with extra glaze and pan sauce, then scatter fresh pomegranate seeds for jewel-like bursts of flavor and color.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover turkey tightly in foil or store it in an airtight container in the fridge. It keeps well up to 4 days and tastes just as delicious when reheated gently.

Freezing

I’ve frozen sliced turkey breast with great success—just portion it into freezer bags and freeze for up to 2 months. Thaw overnight in the fridge for easy meal prep later.

Reheating

To keep leftovers moist during reheating, I gently warm slices covered with foil in a low oven (around 300°F) or microwave with a splash of broth to mimic the original juiciness.

Frequently Asked Questions:

Can I use regular maple syrup instead of pure maple syrup in this Bourbon Maple Glazed Turkey Breast Recipe?

Yes, regular maple syrup or pancake syrup can be used, but pure maple syrup offers a richer, more authentic flavor that enhances the glaze wonderfully.

How do I know when the turkey breast is cooked perfectly in this recipe?

Use a meat thermometer to check the internal temperature; the turkey is done at 160°F (71°C). Let it rest because the temperature will rise slightly, ensuring juicy and safe-to-eat meat.

Can I make the bourbon maple glaze ahead of time?

Absolutely! You can prepare the glaze a day ahead and store it in the fridge. Just rewarm it gently before using it to baste the turkey, which helps deepen the flavors.

What can I substitute for bourbon if I don’t want alcohol in this Bourbon Maple Glazed Turkey Breast Recipe?

You can substitute bourbon with apple juice or apple cider for a non-alcoholic version. While it won’t have the same boozy depth, it still adds sweetness and fruitiness to the glaze.

Final Thoughts

This Bourbon Maple Glazed Turkey Breast Recipe isn’t just a meal—it’s a little celebration of flavors that bring warmth and joy every time I make it. Whether it’s a weekend dinner or a holiday feast, sharing this dish feels like sharing a piece of my happy kitchen moments with you. I hope you’ll give it a try and make it your own; it’s as rewarding to make as it is to eat.