Ingredients
Bourbon Maple 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
Turkey Breast and Roasting
- 3 lb. boneless turkey breast roast, thawed (Butterball brand recommended)
- 2 – 4 cups reduced sodium chicken broth
Cider Bourbon Gravy
- 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
- 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 Oven and Rack: Preheat your oven to 325°F (163°C). Set out a suitable baking dish, ideally a 2-quart or a 9×13" baking dish, and place an oven-safe wire or roasting rack inside it to elevate the turkey breast during roasting.
- Prepare the Turkey: Remove the turkey breast from its packaging, keeping the twine netting intact to hold the meat together. Pat the turkey dry thoroughly with paper towels to ensure the glaze sticks well.
- Set Up for Roasting: Position the turkey breast in the center of the rack inside the baking dish. Pour enough reduced sodium chicken broth into the bottom of the dish to about 1/4 inch deep; this prevents drippings from burning while roasting.
- Make the Bourbon Maple Glaze: In a bowl, whisk together bourbon, brown sugar, maple syrup, honey, soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper until fully combined.
- Glaze and Roast: Generously slather the bourbon maple glaze all over the top and sides of the turkey breast. Place the dish in the oven and roast for approximately 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the turkey reads 165°F (74°C).
- Baste Regularly: Every 30 minutes during roasting, baste the turkey by brushing on more glaze and adding more chicken broth to the dish as needed to keep drippings from burning and to boost flavor and moisture.
- Final Glaze and Remove Twine: During the last 30 minutes of roasting, carefully remove the twine netting and baste the turkey liberally with the glaze to enhance color and flavor.
- Rest the Turkey: When cooked, remove the turkey breast from the oven and transfer it to a cutting board or plate to rest while you prepare the gravy. Resting helps the juices redistribute for a juicier roast.
- Prepare the Cider Bourbon Gravy: Skim excess fat from the pan drippings and pour about 1 cup into a small bowl. In a saucepan over medium heat, melt 1/4 cup unsalted butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the pan drippings or chicken broth until smooth.
- Add Flavorings and Simmer: Stir in bourbon, apple cider or juice, Dijon mustard, kosher salt, black pepper, and onion powder. Let the gravy simmer for several minutes until it thickens to your desired consistency.
- Finish the Gravy: Remove the pan from heat and whisk in 1 tablespoon of cold unsalted butter for added richness and sheen. Serve the gravy alongside the sliced turkey breast.
Notes
- Keeping the twine netting on during most of the cooking helps maintain the shape of the turkey breast, removing it only at the end allows better glazing.
- Use a meat thermometer for best results to avoid overcooking or undercooking.
- You can substitute apple juice for apple cider if unavailable without affecting flavor significantly.
- Basting frequently helps create a beautifully glazed, moist turkey.
- Resting the turkey for at least 10 minutes before slicing enhances juiciness and tenderness.
- Make sure to skim fat from pan drippings before making gravy for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
