Go Back
–+ servings
maple boneless turkey breast roast featured image
Print

Maple Bourbon Glazed Boneless Turkey Breast Roast Recipe

Boneless turkey breast roast comes out tender and juicy with this easy, no-fail recipe! A sweet and smoky dry rub and maple bourbon glaze make it special enough for Thanksgiving dinner, but it's great for turkey sandwiches all year.
Course Main Course
Cuisine American
Keyword Roasted Boneless Turkey Breast, Turkey Breast Roast
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Other Time: 15 minutes
Servings 6 servings
Calories 492kcal
Author Faith Gorsky

Equipment

Ingredients

Maple Seasoning (Dry Rub):

Turkey:

Maple Bourbon Glaze:

US Customary - Metric

Instructions

For the Maple Seasoning:

  • Add all ingredients to a small-medium bowl and whisk to combine.

For the Turkey:

  • Prep. Preheat the oven to 400F. Get out a roasting pan that is big enough to hold your turkey breast roast. Drizzle the olive oil in the bottom of the pan.
  • Season the turkey. Leave the turkey breast roast in the netting it came in, but pat it dry on all sides. Sprinkle 4 tablespoons of maple seasoning all over the outside and rub it in (or roll it around). Place the turkey in the roasting pan and pour the chicken broth into the bottom.
  • Roast, glaze, and roast again. Roast (uncovered) at 400F for 45 minutes, then generously brush 1/2 cup of maple bourbon glaze on top. Return to the oven and roast until done, about 15 to 25 minutes more.

For the Maple Bourbon Glaze (make this while the turkey is roasting):

  • Add all ingredients to a small-medium saucepan over medium heat. Bring to a rolling boil, and boil (uncovered) until reduced by about half, about 10 minutes, stirring frequently.

To Serve:

  • Once it's out of the oven, let the turkey rest for about 15 minutes before removing the netting and slicing it. You can serve it with the pan drippings or the remaining half of the maple bourbon glaze to drizzle on top.

Video

Notes

  • What temperature is turkey done? You'll find conflicting information on what the internal temperature of turkey should be when it's fully cooked. It can be confusing! I pull my white meat turkey breast roast out of the oven when it reaches an internal temperature of 157F, and here's why. According to the USDA and foodsafety.gov, turkey needs to reach an internal temperature of 165F measured with a food thermometer at the thickest part of the breast. If you've ever removed your turkey from the oven when the breast meat registered 165F, it's likely that you've fallen victim to dry-as-a-bone turkey. That's because the 165F rule is an oversimplification, as you can see in the USDA's Time-Temperature Tables. The tables show that turkey held at 157F (69C) for 50.4 seconds will achieve the same lethality on Salmonella as a turkey cooked to 165F (74C) does instantly. (You can read more about the explanation on ThermoWorks; and if you're interested, you can also read their article on turkey temperatures and doneness.) Of course, you should do your own research when you decide what temperature to pull your turkey out of the oven. Yours and your family's safety are paramount. Cheers to a safe holiday and a delicious turkey dinner!
  • Storage: Here's how to store each component:
    • Maple seasoning - Store this spice blend in an airtight container in a cool, dark place for 6 months to 1 year.
    • Maple bourbon glaze - Cool to room temperature, and then store this glaze in an airtight container (preferably a covered glass jar) in the fridge for up to 2 weeks.
    • Turkey breast roast - Cool to room temperature, and then store covered in the fridge for up to 4 days or in the freezer for up to 6 months.

Nutrition

Calories: 492kcal | Carbohydrates: 34g | Protein: 50g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 726mg | Potassium: 719mg | Fiber: 1g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 5mg