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Best Maple Bourbon Glazed Turkey Breast: Easy Party Showstopper

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This Maple Bourbon Glazed Turkey Breast is a sticky, sweet, and slightly smoky showstopper that changes minds about turkey. With a simple butter baste and a caramelized glaze, it’s juicy, impressive, and perfect for holidays or dinner parties.

Ingredients

Scale
  • 1 (5-7 lb) bone-in, skin-on turkey breast
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground cinnamon
  • Pinch of cayenne pepper (optional)

Instructions

  1. Take the turkey breast out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels.
  2. In a small bowl, mix the softened butter, salt, pepper, garlic powder, onion powder, and smoked paprika until it forms a paste.
  3. Gently loosen the skin from the meat, being careful not to tear it. Spread half of the seasoned butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the skin.
  4. Preheat the oven to 325°F (163°C). Place the seasoned turkey breast on a rack in a roasting pan, breast-side up. Add about 1/2 cup of water or chicken broth to the bottom of the pan.
  5. Roast the turkey breast uncovered for about 15 minutes per pound, or until the internal temperature reaches 135°F (57°C) when measured in the thickest part of the breast.
  6. While the turkey is roasting, make the glaze. In a small saucepan over medium heat, combine the maple syrup, bourbon, 2 tablespoons of butter, Dijon mustard, apple cider vinegar, cinnamon, and cayenne (if using). Bring to a simmer, whisking constantly, until the butter is melted and the mixture is smooth. Let it bubble gently for 3-4 minutes until it thickens slightly. Remove from heat and set aside.
  7. Once the turkey hits 135°F, remove it from the oven. Increase the oven temperature to 425°F (218°C). Brush the turkey generously with the maple bourbon glaze, reserving about a third for serving.
  8. Return the glazed turkey to the hot oven. Roast for another 15-25 minutes, brushing with more glaze every 5-7 minutes. If the glaze starts to get too dark, tent the turkey loosely with foil.
  9. The turkey is done when the internal temperature reaches 155°F (68°C) in the thickest part of the breast. It will continue to cook as it rests, reaching 165°F (74°C).
  10. Remove the turkey from the oven and transfer it to a cutting board. Let it rest, loosely tented with foil, for at least 15-20 minutes.
  11. Carve against the grain into thick slices. Arrange on a warm platter, drizzle with the reserved glaze and a few spoonfuls of pan juices.

Notes

For the best texture, make sure your butter is truly softened to room temperature before rubbing it under the turkey skin. Watch the glaze closely during the final roasting stage as the sugar can burn quickly. Letting the turkey rest is crucial for juicy meat. For a non-alcoholic version, substitute bourbon with apple cider or strong black coffee.

Nutrition

Keywords: maple bourbon turkey, glazed turkey breast, holiday turkey, roasted turkey breast, easy turkey recipe, party turkey, Thanksgiving turkey

Find it online: https://sparklespoon.com/best-maple-bourbon-glazed-turkey-breast-easy-party-showstopper/