There’s something truly comforting about a turkey breast that’s kissed by a rich, sticky glaze, and that’s exactly what you get with this Bourbon Maple Glazed Turkey Breast Recipe. The blend of sweet maple syrup and the warm depth of bourbon creates a flavor that sticks with you—and the juicy turkey inside is just the perfect centerpiece for any meal.

The image shows thick slices of cooked turkey placed on a white plate. The turkey slices are light beige with a slightly browned edge and have smooth, tender texture. A brown gravy is poured over the center of the slices and drips down, garnished with finely chopped green parsley. In the background, there is a small portion of mashed potatoes also topped with gravy. The plate rests 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

I can’t tell you how many times I’ve whipped up this Bourbon Maple Glazed Turkey Breast Recipe for family dinners or casual weekend gatherings. It’s an absolute crowd-pleaser, and the glaze brings this beautiful balance of smoky, sweet, and tangy that makes every bite memorable.

Rich Flavor Combination: The bourbon and maple syrup combo creates a depth of flavor you won’t find in your average roast turkey.
Juicy and Tender Inside: Thanks to the slow roasting and the glaze, the turkey stays moist without drying out.
Easy to Follow: The process is straightforward, even if you’re not a seasoned cook—perfect for confident beginners and pros alike.
Versatile for Any Occasion: Whether it’s a holiday feast or a simple Sunday dinner, this turkey breast stands out beautifully on your table.

A white plate with a textured pattern holds a sliced golden brown roasted meat with a crispy, slightly charred skin and a tender, juicy inside. The meat is being sliced with a shiny silver knife and held by a gold fork. Around the meat, fresh green herbs with red berries add color and freshness. In the blurred background, there is a white marbled surface and a bowl of bright orange mashed food. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe blends a roundup of ingredients that each bring their own magic to the table. The bourbon sharpens the sweetness of the maple syrup and honey, while the spices round everything out with warmth and complexity. When shopping, aiming for quality turkey breast and fresh spices makes a huge difference.

Flat lay of a whole raw boneless turkey breast roast with a smooth pale pink surface next to a small white bowl of packed light brown sugar, a small white bowl of golden amber maple syrup, a small white bowl of glossy golden honey, a small white bowl of dark amber bourbon, a small white bowl of dark soy sauce, a small white bowl of coarse whole grain mustard seeds in mustard paste, a small white bowl of pale unsalted butter cubes, a small white bowl of pale all purpose flour powder, a small white bowl of black peppercorns, a small white bowl of reddish smoked paprika powder, a small white bowl of off-white onion powder, a small white bowl of off-white garlic powder, a small white bowl of dried green thyme leaves, a small white bowl of coarse kosher salt crystals, and a small white bowl of amber apple cider 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, caramelized depth that turns the glaze into something extraordinary. Use your favorite brand for the best flavor.
Light Brown Sugar: Balances the bourbon with a rich sweetness and helps caramelize the glaze perfectly during roasting.
Maple Syrup: The star of the glaze’s sweetness, giving it that warm, inviting flavor that pairs so well with turkey.
Honey: Adds an extra layer of natural sweetness and helps create that sticky glaze you’ll love.
Reduced Sodium Soy Sauce: Brings a savory, umami kick that complements the sweetness and boosts the overall flavor.
Whole Grain Mustard: Adds a subtle tang and texture that balances the glaze’s sweetness.
Smoked Paprika: Imparts a mild smoky warmth without overpowering the turkey’s natural taste.
Onion and Garlic Powder, Dried Thyme: Classic aromatics that round out the flavor profile beautifully.
Kosher Salt and Black Pepper: Essential seasonings to bring out all the other flavors and enhance the turkey.
Boneless Turkey Breast Roast: The canvas for this glaze—choose a quality, thawed turkey breast (Butterball works great in my experience).
Chicken Broth: Keeps the turkey moist while roasting and forms the base of the savory gravy.
Unsalted Butter & All-Purpose Flour: Combine to make a luscious gravy full of depth and richness.
Apple Cider & Dijon Mustard: Add a bit of acidity and zing, brightening the gravy and cutting through the richness.

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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 my favorite things about this Bourbon Maple Glazed Turkey Breast Recipe is how easy it is to shuffle ingredients around depending on what you like or have on hand. I often tweak the glaze or the seasoning just a bit to keep it fresh or fit certain dietary needs.

Variation: I’ve swapped out the soy sauce for tamari or coconut aminos when cooking for someone sensitive to gluten or soy, and the glaze still shines.
Spice it up: Adding a pinch of cayenne pepper can bring a subtle heat that contrasts beautifully with the sweetness.
Make it lighter: For a lighter glaze, reduce the brown sugar and honey by half and add a splash extra bourbon to keep things moist.
Seasonal twist: Incorporate fresh herbs like rosemary or sage in the turkey rub for an earthy flavor perfect for fall menus.

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

Step 1: Prepare the Glaze

Start by combining the 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 in a bowl. Whisk it until the sugar dissolves and the glaze is smooth. This mixture smells incredible, and that’s your first sign it’s going to be delicious.

Step 2: Glaze and Season the Turkey

Place your thawed boneless turkey breast in a roasting pan and slather it generously with the glaze. You want to coat every nook because this glaze will caramelize beautifully as it roasts. Let it sit for 10-15 minutes to soak up the flavors before popping it into the oven.

Step 3: Roast Low and Slow

Roast the turkey at a low temperature, around 325°F (160°C), basting every 20-30 minutes with leftover glaze or pan juices. Pour a bit of chicken broth into the roasting pan to keep the environment moist and catch any drippings for your gravy. This slow roast ensures the turkey stays moist and the glaze caramelizes without burning.

Step 4: Make the Gravy

While the turkey rests after roasting, melt butter in a saucepan and stir in all-purpose flour to create a roux. Slowly whisk in the pan drippings, remaining chicken broth, bourbon, apple cider, Dijon mustard, salt, pepper, and onion powder. Let it simmer until thick and glossy, then finish with a spoonful of cold butter for extra silkiness. This gravy pairs perfectly with the sweet and smoky turkey.

Top Tip

After making this Bourbon Maple Glazed Turkey Breast Recipe several times, I’ve learned a few key tricks that really elevate the outcome from good to wow-worthy.

Use a Meat Thermometer: To avoid overcooking, I always use a thermometer. The turkey is perfectly done at 165°F internal temperature—moist and safe!
Baste Often: Basting with the glaze and pan juices every 20 minutes helps build those gorgeous caramelized layers and keeps the turkey juicy.
Rest Before Slicing: Let the cooked turkey rest at least 15 minutes before slicing to lock in moisture and prevent juices from running out.
Don’t Skip the Gravy: The pan drippings carry all that glaze flavor—turning them into a velvety gravy really brings the whole meal together.

How to Serve Bourbon Maple Glazed Turkey Breast Recipe

Bourbon Maple Glazed Turkey - Serving Suggestion

Garnishes

I love garnishing this turkey breast with a sprinkle of fresh thyme or chopped parsley. The herbs add a pop of color and a fresh note that balances the rich glaze beautifully. A few thin slices of crisped turkey skin on top make it look and taste even more irresistible.

Side Dishes

This turkey pairs wonderfully with creamy mashed potatoes, roasted brussels sprouts, and a side of cranberry compote to bring out its subtly sweet flavors. A simple green salad with vinaigrette also cuts through the richness nicely.

Creative Ways to Present

For a special occasion, I like arranging slices of the glazed turkey breast alongside roasted root vegetables and placing sprigs of rosemary throughout the platter. Adding a small bowl of the bourbon gravy on the side invites everyone to customize their bites, which always gets complimented.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3-4 days. The turkey remains tender and the glaze stays flavorful, making for excellent sandwiches or quick reheat meals.

Freezing

Freezing works well too—just wrap the turkey tightly in foil and place it in a freezer bag. When you thaw, do it slowly overnight in the fridge. The glaze holds up surprisingly well, and it tastes nearly as good as fresh.

Reheating

To reheat, I recommend gently warming slices in a covered dish in a 300°F oven or on the stovetop with a splash of chicken broth to prevent drying out. Microwave works in a pinch, but go low power and short bursts to retain moisture.

Frequently Asked Questions:

Can I use a bone-in turkey breast instead of boneless?

Yes! You can absolutely use a bone-in turkey breast. Just be aware that the cooking time will be longer, so use a meat thermometer to ensure it reaches the safe internal temperature of 165°F. The flavor will be just as delicious, and some find the meat even more flavorful near the bone.

What can I substitute for bourbon if I don’t drink alcohol?

If you want to skip the bourbon, you can substitute apple cider or a combination of apple cider vinegar and water. The flavor will be less smoky but still sweet and complementary to the glaze. Make sure to adjust the amounts to taste, as some substitutes can be more acidic.

How do I prevent the glaze from burning during roasting?

Great question! The key is to roast the turkey at a lower temperature (around 325°F) and baste it frequently with the glaze or pan juices. If the glaze starts to darken too much, you can tent the turkey loosely with foil for a portion of the cooking time to protect the surface while allowing the inside to cook through.

Can I make the glaze ahead of time?

Absolutely! Making the glaze ahead is a fantastic way to save time. Just store it in an airtight container in the fridge for up to 3 days. Bring it back to room temperature and whisk before using to recombine any separated ingredients.

Final Thoughts

This Bourbon Maple Glazed Turkey Breast Recipe holds a special place in my kitchen rotation because it’s just so effortlessly delicious and elegant all at once. I love sharing it with friends who don’t expect such a flavorful turkey breast from a simple glaze. Take your time with the basting and resting—you’ll be rewarded with juicy, tender slices dripping with that irresistible glaze. Give it a try, and I promise it’ll become one of your favorite go-to recipes too.