Roasted Bourbon Maple Turkey Breast is a super easy recipe to prepare! The bourbon maple glaze is quick to make and adds an amazing flavor to the turkey breast. Perfect for the Thanksgiving and Holidays! The glaze is awesome on any type of turkey and also perfect on chicken!
I love Thanksgiving! Celebrating family and friends getting together without any expectations except laughter and great food! How can you go wrong with those expectations! Whether you need a huge turkey, drumsticks only, perhaps even a chicken, who cares as long as your party is having fun! The bourbon maple glaze for this turkey breast is so easy to prepare. You can actually use this on any size turkey! Also perfect on any type of chicken.
Bourbon Maple Glaze, yup that’s right, it is just yummy! This is an easy glaze to prepare, about 20 minutes, and it makes such a delicious coating for the turkey. The turkey is so juicy and the combo of the bourbon, maple and oj is outastanding!
To make the glaze, I combine bourbon, no sipping for the cook, okay, go ahead, knock yourself out, pure maple syrup, orange juice, and balsamic vinegar. I boil everything and then bring it down to a simmer and reduce the ingredients to an almost syrup and its fabulous!
Prepping the turkey:
People get overwhelmed with turkey. It is really a matter of just letting it cook and use a meat thermometer! I do take the juices that fall to the bottom of the roasting pan and baste the turkey every 30 minutes. The glaze takes about 20 minutes to prepare and it goes on the turkey the last 30 minutes. ! This is not complicated and it is just delicious!
This makes a really moist and yummo turkey breast! I do hope you make this recipe and enjoy! I love to pair this turkey breast with my Butternut Squash and Sweet Potato Soup and Green Beans with Mushrooms and Shallots !
What has been your favorite way of preparing turkey?
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Roasted Bourbon Maple Turkey Breast
- 7 pound turkey breast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1 Tablespoon olive oil
- 1 onion peeled and halved
- 1 leave bay
- 3 cloves garlic peeled
- 1 cup water more when needed
- Bourbon Maple Glaze
- 1/3 cup bourbon
- 3 Tablespoons pure maple syrup
- 1/2 cup orange juice
- 2 Tablespoons balsamic vinegar
- In a small sauce pan over medium/high heat, add the bourbon, maple syrup, orange juice, and balsamic vinegar.
- Bring to a boil and reduce to low heat and simmer for about 10 minutes.
- Mixture will reduce to about 1/2 and have a syrup like quality.
- Remove from heat and ready to use as a glaze.
Preheat oven to 425 degrees.
Remove turkey from packaging. Wash and pat dry.
In a small bowl, combine onion powder, garlic powder, salt, ground black pepper, sage, and thyme.
Rub the turkey breast with olive oil.
Rub the turkey with the spice rub.
To the cavity of the turkey breast,place 1/2 onion, bay leave, and garlic cloves.
In a roasting pan fitted with a rack, place the seasoned turkey breast.
Add the water and the second half to the bottom of the roasting pan.
Insert a meat thermometer into the thick part of the turkey breast to monitor temperature of turkey.
Place in oven.
Reduce heat to 350 degrees.
Baste turkey every half hour.
Depending on size of your turkey should be done in 2 1/2 to 3 hour.
In the last half hour of cooking, brush turkey with the Bourbon Maple Glaze.
Repeat every 10 minutes for the last half hour of cooking.
Temperature of the turkey should be 165 degree.
Remove from oven and discard the bay leaf, garlic and onion from cavity and pan.
Let turkey rest for at least 20 minutes. Slice and serve.
To make the Bourbon Maple Glaze:
In a small sauce pan, over medium/high heat, add the bourbon, maple syrup, orange juice, and balsamic vinegar.
Bring to a boil and reduce to low heat and simmer for about 10 minutes.
Mixture will reduce to about 1/2 and have a syrup like quality.
Remove from heat and ready to use as a glaze.
Recipe Notes* if the turkey breast is browning to quickly, cover with aluminum foil.