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Best Maple Bourbon Glazed Turkey Breast (Small Batch Recipe)

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A small batch maple bourbon glazed turkey breast that’s perfect for two to four people. The double-glaze technique creates a sticky, caramelized crust while the meat stays tender and juicy.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (2–3 pounds / 900g-1.4kg)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ⅓ cup pure maple syrup (80ml)
  • 2 tablespoons bourbon (30ml)
  • 2 tablespoons unsalted butter (28g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon apple cider vinegar (5ml)
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup chicken broth (120ml)
  • 1 tablespoon bourbon (15ml)
  • 1 tablespoon cold butter (14g), cut into small cubes

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. While it’s heating, take your turkey breast out of the fridge and let it sit at room temperature for 20-30 minutes.
  2. Pat the turkey breast completely dry with paper towels. Season the turkey all over with salt, pepper, garlic powder, and dried thyme. Make sure to season under the skin too by gently lifting it with your fingers.
  3. Slide the softened butter under the skin. Use your fingers to spread it evenly over the meat.
  4. Place the turkey breast on a wire rack set inside your roasting pan. If you don’t have a rack, place it directly in the pan. Roast for 30 minutes uncovered.
  5. While the turkey roasts, make the glaze. In a small saucepan over medium heat, combine the maple syrup, bourbon, butter, Dijon mustard, apple cider vinegar, and cayenne (if using). Whisk until the butter melts and everything is smooth. Let it simmer gently for 3-4 minutes until it thickens slightly. Remove from heat.
  6. After 30 minutes, brush the turkey with a generous layer of glaze. Return to the oven and roast for another 15 minutes.
  7. Apply the second layer of glaze. After 15 minutes, brush on another coat. Roast for another 15 minutes.
  8. Apply the final layer of glaze. Brush on the remaining glaze. At this point, if the skin is browning too quickly, tent the turkey loosely with aluminum foil. Roast for the final 15-20 minutes.
  9. Check for doneness. Insert your meat thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 160°F (71°C). The temperature will rise to 165°F (74°C) as it rests.
  10. Let the turkey rest. Transfer the turkey breast to a cutting board and let it rest for 15 minutes. Cover loosely with foil to keep it warm.
  11. Make the pan sauce (while the turkey rests). Place the roasting pan over medium heat on the stovetop. Add the chicken broth and 1 tablespoon bourbon, scraping up all those caramelized brown bits from the bottom. Let it simmer for 2-3 minutes until slightly reduced. Remove from heat and swirl in the cold butter until melted and glossy. Season with a pinch of salt if needed.
  12. Carve and serve. Slice the turkey breast against the grain into ½-inch thick slices. Drizzle with the pan sauce and serve immediately.

Notes

Double-glaze technique: brush glaze three times during roasting for a thick, caramelized crust. Let turkey rest 15 minutes before carving. For a non-alcoholic version, substitute bourbon with apple cider or chicken broth. If using a frozen turkey breast, thaw in refrigerator for 24-48 hours before cooking.

Nutrition

Keywords: maple bourbon glazed turkey breast, small batch turkey, Thanksgiving turkey, turkey breast recipe, maple glazed turkey, bourbon turkey

Find it online: https://clunkcook.com/best-maple-bourbon-glazed-turkey-breast-small-batch-recipe/