Description
This Bourbon Maple Glazed Boneless Turkey Breast features a sweet and savory bourbon maple glaze that crisps up on the outside while keeping the inside moist and tender. Perfect for a special dinner, the roast is accompanied by a rich pan sauce made from bourbon, apple cider, and drippings.
Ingredients
Scale
Turkey and Glaze
- 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
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 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
Instructions
- Prepare the Glaze: In a medium bowl, combine bourbon, light brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper. Mix well until sugar is mostly dissolved.
- Glaze the Turkey: Place the thawed boneless turkey breast in a roasting pan. Pour the glaze over the turkey, ensuring it is well coated. Let it marinate for about 20 minutes to absorb flavors.
- Preheat and Roast: Preheat your oven to 350°F (175°C). Roast the turkey breast in the oven for 1 hour and 45 minutes (105 minutes), basting occasionally with the glaze and some of the chicken broth to keep it moist.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of the turkey reaches 165°F (74°C) for safe consumption.
- Make the Pan Sauce Roux: Remove the turkey from the roasting pan and tent with foil to rest. Pour the pan drippings into a saucepan. Melt 1/4 cup unsalted butter over medium heat, then whisk in 1/4 cup all-purpose flour to form a roux. Cook the roux for about 2 minutes until lightly golden.
- Add Liquids: Gradually whisk in the pan drippings (or chicken broth), bourbon, and apple cider into the roux. Stir continuously to prevent lumps and bring the sauce to a simmer until it thickens.
- Season and Finish Sauce: Add Dijon mustard, kosher salt, black pepper, and onion powder to the sauce. Stir well. Finish by stirring in 1 tablespoon of cold unsalted butter for a glossy texture.
- Serve: Slice the rested turkey breast and serve with the warm bourbon maple pan sauce drizzled over the top.
Notes
- Use reduced sodium soy sauce and chicken broth to control the saltiness in this dish.
- Apple cider can be substituted with apple juice if unavailable.
- Allow the turkey to rest after roasting to retain juices and ensure juicy slices.
- Basting the turkey occasionally during roasting helps keep it moist and flavorful.
- The pan sauce can be adjusted in thickness by adding more broth or simmering longer.
- Use a meat thermometer to avoid overcooking the turkey breast.
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
