Description
This Bourbon Maple Glazed Boneless Turkey Breast features a sweet and savory bourbon maple glaze that perfectly coats the turkey breast, which is then roasted to achieve a crispy exterior and moist, tender interior. The recipe includes a rich pan sauce made with bourbon, apple cider, and Dijon mustard, making it a delicious centerpiece for a hearty meal.
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 (Butterball brand recommended)
- 2 - 4 cups reduced sodium chicken broth
Pan Sauce
- 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
Instructions
- Prepare the Glaze: In a bowl, combine the bourbon, packed 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. Whisk until smooth and set aside.
- Glaze the Turkey: Pat the boneless turkey breast dry with paper towels. Slather the prepared bourbon maple glaze all over the turkey breast, making sure to cover it evenly.
- Preheat and Roast: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius). Place the glazed turkey breast in a roasting pan. Pour 2 cups of the reduced sodium chicken broth into the bottom of the pan to keep the meat moist during cooking.
- Cook the Turkey: Roast the turkey breast uncovered for approximately 1 hour and 45 minutes, basting occasionally with the pan juices and adding more chicken broth (up to 4 cups total) as needed to prevent drying. The turkey is done when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Rest the Turkey: Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes to allow juices to redistribute.
- Make the Pan Sauce: While the turkey rests, pour the pan drippings into a saucepan, leaving any burnt bits behind. Melt 1/4 cup unsalted butter in the saucepan over medium heat. Whisk in 1/4 cup all-purpose flour to form a roux and cook for 1-2 minutes until lightly browned.
- Add Liquids to Sauce: Gradually whisk in the pan drippings (or chicken broth if substitutions were used), 1/3 cup bourbon, and 2/3 cup apple cider. Stir in Dijon mustard, kosher salt, black pepper, and onion powder. Simmer the sauce until thickened, about 5-7 minutes.
- Finish the Sauce: Remove the pan sauce from heat and whisk in 1 tablespoon cold unsalted butter for a smooth, glossy finish.
- Serve: Slice the rested turkey breast and serve with the bourbon maple pan sauce on the side or drizzled on top.
Notes
- Use reduced sodium soy sauce and chicken broth to control the dish's salt content.
- Apple cider can be substituted with apple juice if unavailable.
- Allow the turkey to rest after roasting to ensure it remains juicy when sliced.
- Basting the turkey intermittently during roasting helps maintain moisture and enhances flavor.
- Use a meat thermometer to check for doneness to avoid overcooking.
- The pan sauce is rich and flavorful; adjust seasoning to taste before serving.
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
