Go Back

Maple Bourbon Glazed Turkey Breast

Maple bourbon glazed turkey breast is roasted at 325°F and brushed with a buttery maple-bourbon glaze for a glossy, savory-sweet finish. Rest it for 20 minutes before carving juicy slices with crisp, browned skin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 57 minutes
Resting 20 minutes
Total Time 2 hours 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the glaze
  • 0.5 cup pure maple syrup
  • 0.25 cup bourbon
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp unsalted butter
For the turkey
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 2 tbsp unsalted butter softened
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried thyme

Equipment

  • 1 roasting pan

Method
 

Make the glaze
  1. Combine the maple syrup, bourbon, Dijon mustard, and apple cider vinegar in a small saucepan.
  2. Bring the mixture to a simmer over medium heat and cook for 6–8 minutes, until slightly syrupy.
  3. Remove from the heat and whisk in the butter.
Roast the turkey
  1. Heat the oven to 325°F and set a rack inside a roasting pan.
  2. Remove any giblets from the turkey breast and pat it dry.
  3. Place the turkey skin-side up on the rack.
  4. Rub the softened butter over and under the skin.
  5. Season all over with the salt, pepper, and thyme.
  6. Roast for about 1 1/4–1 3/4 hours, until an instant-read thermometer in the thickest part of the breast, away from the bone, reads 145–150°F.
  7. Brush half of the glaze over the turkey and roast for 10 minutes.
  8. Brush with the remaining glaze and roast for 5–15 minutes, until the thickest part reaches 165°F.
  9. Transfer the turkey to a cutting board and tent loosely with foil.
  10. Rest for 20 minutes before carving.

Notes

For the juiciest slices, check the temperature in the thickest part of the breast away from the bone. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free butter in both the glaze and turkey seasoning.