Description
A flavorful boneless turkey breast roast glazed with a sweet and savory bourbon maple mixture, roasted to crispy perfection on the outside and tender juiciness inside, served with a rich bourbon apple cider pan sauce.
Ingredients
Scale
Glaze and Turkey
- 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 (Butterball brand recommended)
- 2 to 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
- 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 bowl, combine bourbon, light brown sugar, maple syrup, honey, reduced sodium soy sauce, whole grain mustard, smoked paprika, onion powder, garlic powder, dried thyme, kosher salt, and black pepper. Whisk thoroughly until smooth and set aside.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit for slow roasting the turkey breast.
- Glaze the Turkey Breast: Place the thawed 3 lb boneless turkey breast roast on a roasting pan. Slather the prepared bourbon maple glaze evenly over the entire surface of the turkey, ensuring it's well coated for maximum flavor.
- Roast the Turkey: Roast the turkey breast in the oven for approximately 1 hour and 45 minutes (105 minutes), or until the internal temperature reaches 165 degrees Fahrenheit and the glaze forms a crispy exterior. Baste occasionally with any remaining glaze or pan juices.
- Make the Roux for Pan Sauce: While the turkey roasts, melt 1/4 cup unsalted butter in a saucepan over medium heat. Stir in 1/4 cup all-purpose flour and cook, stirring constantly, until the mixture is golden and bubbly, about 2-3 minutes.
- Add Liquids for Sauce: Gradually whisk in 1 cup of the turkey pan drippings or reduced sodium chicken broth/stock, 1/3 cup bourbon, and 2/3 cup apple cider. Stir in Dijon mustard, kosher salt, black pepper, and onion powder. Simmer the sauce until thickened, about 5-7 minutes.
- Finish the Sauce: Remove the sauce from heat and whisk in 1 tablespoon of cold unsalted butter until smooth and glossy. Keep warm until serving.
- Rest Turkey and Serve: Once done roasting, remove the turkey breast from the oven, tent loosely with foil, and let it rest for about 10-15 minutes to redistribute juices. Slice and serve with the warm bourbon maple pan sauce.
Notes
- Use reduced sodium chicken broth to control overall sodium content in the recipe.
- If apple cider is unavailable, substitute with apple juice for a similar sweetness.
- Ensure turkey breast is fully thawed before roasting for even cooking and moisture retention.
- Resting the turkey after roasting helps keep the meat juicy and tender.
- The pan sauce can be strained for a smoother texture if preferred.
- Adjust maple syrup and honey quantities slightly to taste for sweetness balance.
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
