Name: Bourbon Maple Glazed Turkey Breast Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 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; 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

There’s something utterly irresistible about the rich, sweet aroma filling the kitchen when you make this Bourbon Maple Glazed Turkey Breast Recipe. It’s one of those dishes that transforms an ordinary day into a special occasion, with deep flavors that blend warmth and comfort perfectly.

The image shows two thick slices of cooked white meat turkey arranged on a white plate with a smooth texture. A warm brown gravy is poured on top of each slice, flowing down the sides and pooling slightly at the base. Small green herb pieces are scattered over the gravy, adding spots of color contrast. The edges of the turkey slices have a lightly browned border, while the inside is pale with a tender texture. In the background, there is a hint of mashed potatoes with more gravy visible. The whole scene is set against a white marbled surface. 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 has quickly become one of my go-to recipes whenever I want something impressive yet totally doable. The way the glaze caramelizes on the outside while keeping the turkey inside juicy is absolutely magic.

Perfectly Balanced Flavors: The sweet maple and brown sugar pair beautifully with bourbon’s warm notes and a touch of savory mustard and spices.
Simple But Sophisticated: It looks and tastes like you spent all day on it, but this recipe is surprisingly straightforward.
Moist Turkey Every Time: Using a boneless turkey breast keeps it tender without drying out, especially with that luscious glaze.
Versatile for Any Occasion: Perfect for family dinners, holidays, or even a weekend treat that feels fancy.

A white plate holds a whole cooked turkey breast with a browned, slightly crispy skin speckled with herbs. Three thick slices of the white turkey meat sit in front, showing a tender texture. Bright red cranberries and fresh green herb sprigs surround the turkey, adding vibrant color and texture around the plate. A woman's hand holds a gold fork piercing the turkey, while a shiny textured knife slices through the meat. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Bourbon Maple Glazed Turkey Breast Recipe lies in how the ingredients play together. The bourbon and brown sugar create that irresistible caramelized glaze, while the mustard and spices lend subtle layers of flavor. And trust me, the turkey breast you pick makes all the difference.

Flat lay of a fresh boneless turkey breast roast, a small white bowl of 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 grainy whole grain mustard, a small white bowl containing smoked paprika, a small white bowl with onion powder, a small white bowl with garlic powder, a small white bowl of dried thyme leaves, a small white bowl of coarse kosher salt, a small white bowl of cracked black pepper, a small white bowl of pale yellow unsalted butter cubes, a small white bowl of pale all purpose flour, a small white bowl of clear to light brown chicken broth, a small white bowl of amber bourbon, a small white bowl of golden apple cider, and a small white bowl of smooth Dijon mustard, all 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 warm, deep flavor and a touch of boozy sweetness without overpowering the dish.
Light Brown Sugar: Enhances caramelization, giving the turkey a beautiful golden glaze.
Maple Syrup: The star sweetener that brings a natural, woodsy sweetness balancing the bourbon.
Honey: Deepens sweetness and helps the glaze stick perfectly to the turkey.
Reduced Sodium Soy Sauce: Adds umami and keeps the glaze from being overly sweet.
Whole Grain Mustard: Provides tangy, textured complexity that cuts through sweetness.
Smoked Paprika: Lends subtle smoky warmth without needing a smoker.
Onion & Garlic Powder: Classic aromatics that round out the glaze's flavor.
Dried Thyme: Offers herbal brightness that complements the turkey.
Kosher Salt & Black Pepper: Essential seasonings that enhance all the flavors.
Boneless Turkey Breast: The main event—juicy, easy to slice, and fast-cooking.
Reduced Sodium Chicken Broth: Keeps the meat moist during roasting and is the base for a rich pan sauce.
Unsalted Butter & All Purpose Flour: Combine to make a silky gravy from the pan drippings.
Apple Cider: Adds a subtle fruity tang to the gravy, balancing the richness.
Dijon Mustard: Twists up the gravy’s flavor with a gentle kick.

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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

I love playing with this recipe to suit the season or mood. Sometimes I add a touch of cayenne for heat or swap out apple cider for pear juice to keep it light. Feel free to tweak it — that’s the fun of home cooking!

Variation: For a smokier twist, I’ve mixed in a bit of chipotle powder with the paprika. It gives the glaze a nice smokiness that’s very cozy in colder months.
Dietary Adaptation: I’ve made this with turkey tenderloins when pressed for time, and it still works beautifully — just adjust cooking times accordingly.
Maple Substitute: If you’re out of maple syrup, honey alone works well, but the flavor does change slightly — you lose that distinctive maple note.

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

Step 1: Prepare the Bourbon Maple Glaze

Start by mixing your bourbon, brown sugar, maple syrup, honey, soy sauce, mustard, smoked paprika, onion powder, garlic powder, thyme, salt, and pepper in a bowl. I usually whisk it until the sugar dissolves — this glaze is the heart of the dish, so don’t rush it. It’ll give your turkey that gorgeous shiny crust.

Step 2: Marinate and Roast the Turkey

I slather the glaze all over my boneless turkey breast, making sure every nook is coated. If time allows, I let it marinate for a few hours or overnight — it really boosts that flavor depth. Then, roast it in the oven, basting every 20 minutes with the remaining glaze and some chicken broth to keep it moist. You’re aiming for that crisp, caramelized exterior and tender inside.

Step 3: Make the Pan Sauce

Once the turkey is out, I pour off the pan drippings into a small saucepan and whisk in butter and flour to make a roux. Slowly add chicken broth, bourbon, apple cider, Dijon mustard, and seasonings — then let it simmer until thickened into a luscious sauce. This gravy ties the whole dish together beautifully.

Top Tip

I learned early on that basting often is the secret to that stunning, sticky glaze. Don’t skip it! Also, using a meat thermometer helps you avoid overcooking—aim for an internal temp of 160°F before resting.

Frequent Basting: Keeps the turkey moist and builds up those gorgeous layers of glaze color.
Use a Thermometer: I always double-check internal temp so it’s juicy, never dry.
Let It Rest: Resting for at least 15 minutes locks in juicy tenderness before slicing.
Don’t Skip the Gravy: The pan sauce adds so much extra flavor and makes the meal feel restaurant-worthy.

How to Serve Bourbon Maple Glazed Turkey Breast Recipe

Bourbon Maple Glazed Turkey - Serving Suggestion

Garnishes

I love topping this turkey with a sprinkle of fresh thyme or chopped parsley for color. A few whole grain mustard seeds from the glaze scattered on top look charming and add pops of flavor. Sometimes, I add orange zest for a fresh, citrusy brightness that balances the sweetness wonderfully.

Side Dishes

Mashed potatoes are my classic side paired with this — their creamy texture soaks up that delicious bourbon-maple sauce. Roasted root vegetables like carrots and parsnips add earthiness, and a green salad with a tangy vinaigrette cuts through the richness perfectly. Don’t forget some crusty bread to mop up every last bit of gravy!

Creative Ways to Present

For a holiday feast, I’ve arranged sliced turkey over a bed of wild rice pilaf, garnished with toasted pecans and cranberries — the combination of colors and textures really dazzles guests. Simple yet elegant plating makes this dish shine without fuss.

Make Ahead and Storage

Storing Leftovers

After enjoying the main meal, I tightly wrap leftover turkey slices in foil and keep them in an airtight container in the fridge. They stay juicy for up to 4 days, and I’ll often use them in sandwiches or salads for easy next-day meals.

Freezing

I’ve frozen portions of the cooked turkey before, tightly packed in freezer bags. Just be sure to separate slices with parchment paper to avoid clumping. Thawed slowly in the fridge overnight, it reheats nicely without losing too much moisture.

Reheating

To reheat, I gently warm slices in a covered pan over low heat with a splash of chicken broth or gravy to keep things moist. Microwave works in a pinch but can dry the turkey, so I always prefer stovetop reheating when I have time.

Frequently Asked Questions:

Can I use a bone-in turkey breast instead?

Absolutely! Bone-in turkey breast can be used but will require longer cooking times. Just monitor the internal temperature and adjust the glaze basting as needed to ensure the meat stays juicy and the glaze caramelizes well.

How long should I marinate the turkey?

While you can roast the turkey right after glazing, marinating it for 2 to 4 hours or overnight enhances the flavor penetration significantly. Just make sure to refrigerate it during marination.

Is there a non-alcoholic alternative to bourbon in this recipe?

Yes! You can substitute bourbon with apple juice or a mix of apple cider vinegar and water to maintain the sweet, tangy notes without the alcohol. The flavor won’t be exactly the same but still delicious.

Can I prep this recipe ahead of time?

Definitely! You can prepare the glaze and marinate the turkey a day ahead, then roast just before serving. The pan sauce can also be made in advance and reheated gently when ready to serve.

Final Thoughts

This Bourbon Maple Glazed Turkey Breast Recipe holds a special place in my recipe collection — it’s one of those dishes that always impresses and feels like a comforting hug on a plate. Whether it’s a casual weekend dinner or a festive gathering, this turkey delivers kindness and flavor every time. Give it a try, and I promise, your friends and family will be asking for seconds (and maybe the recipe too!).