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; 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 if unavailable); 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 undeniably comforting about a perfectly roasted turkey breast with a glossy, sweet, and slightly boozy finish. This Bourbon Maple Glazed Turkey Breast Recipe is exactly that—a juicy, tender turkey roast coated in a rich glaze that's got just the right balance of maple syrup sweetness and bourbon warmth. I can honestly say once you try this, it’ll be a new favorite for family dinners or special occasions!

The image shows three slices of cooked turkey laid out on a white plate, each slice having a light brown crust with a soft white inside. A smooth brown gravy sauce is poured over the center of the turkey slices, and small green herb pieces are sprinkled on top for garnish. In the background, a scoop of mashed potatoes covered with the same brown gravy is partially visible. The plate sits on 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

Honestly, I fell for this recipe because it’s deceptively simple yet packed with flavor. If you’re looking for a turkey breast that isn’t dry or bland, this is your ticket. The glaze seals in moisture while adding layers of sweet, smoky, and tangy notes. Plus, it’s a crowd-pleaser without being too fussy.

Perfectly Moist Turkey: The glaze locks in juices, keeping the turkey tender and juicy every time.
Flavor Complexity: Maple, bourbon, and whole grain mustard create a sophisticated yet approachable taste.
Easy to Make: Minimal prep but big reward—great for busy cooks who want impressive results.
Versatile Serving Options: Pairs beautifully with a variety of sides, from traditional to inventive.

A white plate holds a golden-brown roasted turkey breast with a glistening, slightly crisp skin, showing layers of white, tender meat inside. The turkey is sliced into several thick layers, resting on a bed of fresh green herbs and bright red cranberries scattered around. A textured silver knife is slicing through the turkey, held by a woman's hand, while a gold fork is gently pressing down on top. The setting sits on a white marbled surface, with hints of additional dishes blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient has a purpose in bringing harmony to this dish. The bourbon and maple syrup add warmth and sweetness, while the mustard and soy sauce give depth and balance. Using a boneless turkey breast makes carving and serving a breeze. Here’s what you’ll need to get that perfect glaze and gravy going.

Flat lay of a raw boneless turkey breast roast, a small white bowl of packed light brown sugar, a small white bowl of rich amber maple syrup, a small white bowl of golden honey, a small white bowl of dark soy sauce, a small white bowl of coarse whole grain mustard, a small white bowl with smoked paprika powder, a small white bowl with onion powder, a small white bowl with garlic powder, a small white bowl with dried thyme, a small white bowl of kosher salt, a small white bowl of black pepper, a small white bowl of all-purpose flour, a small white bowl of unsalted butter cubes, a small white bowl of clear bourbon, a small white bowl of golden apple cider, two whole brown eggs with clean shells placed near the bowls, 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 a smoky, caramel-like flavor that pairs so well with turkey and maple.
Light Brown Sugar: Gives richness and a deep molasses undertone to the glaze.
Maple Syrup: Brings authentic, natural sweetness with a slight woodsy note.
Honey: Helps create a glossy finish and rounds out the glaze’s texture.
Reduced Sodium Soy Sauce: Adds umami and a touch of saltiness without overpowering.
Whole Grain Mustard: Contributes a subtle tang and texture that brightens the glaze.
Smoked Paprika: Enhances smoky flavor and adds beautiful color.
Onion Powder & Garlic Powder: Provide savory depth.
Dried Thyme: Classic herb that complements poultry perfectly.
Kosher Salt & Black Pepper: Essential for seasoning.
Boneless Turkey Breast Roast: A lean, juicy cut that cooks evenly and slices nicely.
Reduced Sodium Chicken Broth: For moisture during roasting and making the gravy.
Unsalted Butter & All Purpose Flour: Used together to create a rich, velvety gravy.
Apple Cider (or Apple Juice): Adds a sweet acidity to the gravy that complements the glaze.
Dijon Mustard: Gives gravy a mild tang and depth.

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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 the joys of this Bourbon Maple Glazed Turkey Breast Recipe is how easy it is to tweak. I love adding a dash of cayenne for an extra kick, but you can also swap the chicken broth for vegetable stock to keep things lighter. Don’t hesitate to personalize the glaze—maybe a splash more maple syrup if you like it sweeter!

Variation: I once tried this with a rosemary sprig tucked under the glaze—it added a fresh herbal aroma that was incredible for a holiday twist.

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

Step 1: Mix the Glaze

Start by whisking together bourbon, light brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion and garlic powders, thyme, salt, and pepper in a bowl. This glaze is your flavor powerhouse—make sure it’s well blended and aromatic.

Step 2: Prepare and Roast the Turkey Breast

Place your boneless turkey breast on a roasting pan. Slather it generously with the bourbon maple glaze, turning to coat all sides. Pour in 2 cups of chicken broth to keep it moist during roasting. Roast in a preheated oven at 325°F (163°C) for about 90 to 105 minutes, basting with glaze every 20 minutes for that beautiful, sticky coating. Use a meat thermometer—it’s done when it reaches 165°F (74°C) internal temperature.

Step 3: Make the Bourbon Maple Gravy

While the turkey rests, melt butter in a saucepan and whisk in flour to make a roux. Gradually add pan drippings (or substitute with chicken broth), bourbon, apple cider, Dijon mustard, salt, pepper, and onion powder. Simmer until thickened and smooth, then whisk in cold butter for a glossy finish. This gravy perfectly complements the turkey with its rich, layered flavor.

Top Tip

Through multiple tries, I’ve learned that patience during roasting and careful basting make all the difference. Here are some tips I swear by to get this recipe just right:

Use a Meat Thermometer: Don’t guess—checking for 165°F ensures safety and juiciness.
Baste Often: Every 20 minutes keeps that glaze sticky and flavorful.
Rest Before Slicing: Give the turkey 15 minutes after roasting to let juices redistribute.
Careful with the Bourbon: Let it simmer off the heat to cook out alcohol, leaving just the flavor behind.

How to Serve Bourbon Maple Glazed Turkey Breast Recipe

bourbon maple turkey - Serving Suggestion

Garnishes

I keep it simple with fresh herbs like chopped parsley or thyme sprigs—this adds a pop of green and freshness that contrasts the rich glaze. Sometimes I toss on dried cranberries or pomegranate seeds for a festive splash of color and tartness.

Side Dishes

This turkey breast pairs beautifully with creamy mashed potatoes, roasted root vegetables, or a tangy cranberry sauce. I especially love serving it alongside maple-glazed carrots to echo those flavors in the glaze—such harmony on the plate!

Creative Ways to Present

For special dinners, I like to slice the turkey breast and fan it out on a large wooden board surrounded by roasted nuts, apple slices, and fresh herbs. It creates a rustic, inviting spread that’s great for family-style meals or gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey in an airtight container in the fridge and it stays tender for up to 4 days. Keeping the gravy separate helps retain its texture and flavor.

Freezing

This turkey breast freezes well sliced or whole—just wrap tightly in plastic wrap and foil before freezing. I label with the date and use within 3 months for best quality. Remember to thaw slowly in the fridge overnight.

Reheating

To reheat without drying out, cover turkey slices with foil and warm in a low oven (around 300°F) until heated through. Warm the gravy on the stove and drizzle generously—this combo revives the juicy, saucy goodness of the original.

Frequently Asked Questions:

Can I use regular mustard instead of whole grain mustard?

Yes! While whole grain mustard adds texture and a bit of tang, regular Dijon or yellow mustard can work as a substitute. The flavor will be slightly smoother, but still delicious.

Is it necessary to use bourbon in this recipe?

Bourbon is key for the flavor profile, giving the glaze a warm, smoky undertone. However, if you prefer to skip alcohol, you can substitute with apple cider or a mix of apple cider vinegar and maple syrup to still keep complexity.

How do I know when the turkey breast is fully cooked?

The safest and most reliable way is to use a meat thermometer. Insert it in the thickest part of the breast—the turkey is done when it reaches 165°F (74°C). This ensures juicy, safe-to-eat meat.

Can I prepare this recipe ahead of time?

Absolutely! You can prepare the glaze and thaw the turkey breast the day before. Roast the turkey fresh for the best texture, then cool leftovers promptly and refrigerate. The gravy can also be made ahead and stored separately.

Final Thoughts

This Bourbon Maple Glazed Turkey Breast Recipe holds a special place on my table because it turns an everyday roast into something memorable and cozy. It’s the one I reach for when I want to impress but also keep things relaxed. I can't wait for you to try it—you’ll love how the flavors come together and how easy it is to make everyone smile at the dinner table.