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Perfect Maple Bourbon Glazed Turkey Breast for Small Gatherings

maple bourbon glazed turkey breast - featured image
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A bone-in turkey breast with a smoky maple bourbon glaze, perfect for small holiday gatherings. This recipe delivers tender, juicy meat with a caramelized, glossy finish.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 pounds)
  • 2 tablespoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup low-sodium chicken broth
  • 1 onion, quartered
  • 2–3 sprigs fresh rosemary or thyme

Instructions

  1. Pat the turkey breast completely dry with paper towels. In a small bowl, combine kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary. Rub this mixture all over the turkey breast, including under the skin if possible. Place on a plate or baking sheet, cover loosely with plastic wrap, and refrigerate for at least 4 hours or overnight.
  2. About 30 minutes before roasting, make the glaze: In a small saucepan over medium heat, combine maple syrup, bourbon, Dijon mustard, butter, and apple cider vinegar. Whisk until butter is melted and smooth. Add cinnamon and cayenne if using. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and set aside.
  3. Remove turkey from refrigerator 45 minutes before roasting. Pat dry again with paper towels. Place turkey breast skin-side up on a roasting rack set inside a roasting pan. Pour chicken broth into the bottom of the pan. Tuck quartered onion and fresh herb sprigs around the turkey.
  4. Preheat oven to 375°F (190°C). Roast turkey breast for about 20 minutes per pound, but start checking at the 1-hour mark for a 5-pound breast. Internal temperature should reach 155°F (68°C) in the thickest part. About 30 minutes before expected doneness, begin basting with glaze every 10-15 minutes, applying 2-3 more coats.
  5. Once turkey reaches 155°F (68°C), remove from oven. Transfer to a cutting board and tent loosely with aluminum foil. Let rest for at least 15-20 minutes. Internal temperature will rise to 160-165°F (71-74°C) during resting. Carve against the grain and serve with extra glaze if reserved.

Notes

Dry brine overnight for best results. Use an instant-read thermometer for perfect doneness. Let turkey rest before carving to retain juices. Glaze can be made up to 3 days ahead. For a non-alcoholic version, substitute bourbon with apple cider and 1/2 teaspoon vanilla extract.

Nutrition

Keywords: turkey breast, maple bourbon glaze, small gathering, Thanksgiving, holiday, dry brine, roasted turkey

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