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 a flavorful main course, it is complemented by a rich pan gravy made from the drippings and a splash of apple cider.
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 mixing bowl, whisk together 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 until well combined.
- Marinate the turkey: Place the 3 lb boneless turkey breast in a large container or resealable bag and pour the glaze over it. Coat the turkey thoroughly and marinate in the refrigerator for at least 2 hours or overnight for optimal flavor.
- Preheat oven and roast turkey: Preheat the oven to 325°F (163°C). Remove the turkey from the marinade and place it on a roasting rack set inside a roasting pan. Pour 2 cups of the reduced sodium chicken broth into the pan to keep the turkey moist during roasting.
- Roast the turkey: Roast the turkey for approximately 1 hour 45 minutes to 1 hour 50 minutes, basting periodically with the pan juices. If the pan dries out, add remaining chicken broth as needed. The internal temperature should reach 165°F (74°C).
- Rest the turkey: Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let rest for 15-20 minutes to redistribute the juices.
- Make the gravy: Pour the pan drippings (or substitute with chicken broth/stock if insufficient) into a sauce pan, skim off excess fat if necessary. In a separate saucepan, melt 1/4 cup unsalted butter over medium heat. Stir in 1/4 cup all purpose flour and cook for 2-3 minutes to form a roux.
- Add liquids and seasonings: Slowly whisk in the pan drippings and 1/3 cup bourbon, followed by 2/3 cup apple cider, stirring constantly to prevent lumps. Add Dijon mustard, kosher salt, black pepper, and onion powder. Cook and stir until the gravy thickens, about 5 minutes.
- Finish the gravy: Remove the gravy from heat and whisk in 1 Tbsp cold unsalted butter until smooth and glossy. Adjust seasoning to taste.
- Serve: Slice the rested turkey breast and serve with the bourbon maple gravy poured over or on the side.
Notes
- For best results, marinate the turkey overnight to enhance flavor and tenderness.
- If apple cider is unavailable, substitute with apple juice for a milder sweetness.
- Use reduced sodium soy sauce and chicken broth to control the salt content.
- Basting the turkey during roasting helps to keep it moist and intensifies flavor.
- Letting the turkey rest after roasting ensures juiciness and easier slicing.
- If pan drippings are insufficient for gravy, supplement with chicken broth or stock.
- Make sure to cook the roux properly to avoid a floury taste in the gravy.
- The glaze has high sugar content, so monitor the turkey to prevent burning during roasting.
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
