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Perfect Maple Bourbon Glazed Turkey Breast for Two

maple bourbon glazed turkey breast for two - featured image
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A perfectly portioned maple bourbon glazed turkey breast for two, featuring a dry brine for juicy meat and a glossy, caramelized glaze. This stress-free recipe delivers restaurant-quality results with simple ingredients, perfect for a cozy dinner or small Thanksgiving celebration.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast (about 2–2.5 pounds)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup pure maple syrup
  • 2 tablespoons bourbon
  • 2 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup chicken broth, low-sodium
  • 1 small onion, quartered
  • 2 sprigs fresh rosemary or thyme (optional)

Instructions

  1. Pat the turkey breast completely dry with paper towels.
  2. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix well.
  3. Sprinkle the dry brine mixture evenly over all sides of the turkey breast.
  4. Place the seasoned turkey breast on a wire rack set over a baking sheet. Leave it uncovered in the refrigerator for 8-24 hours.
  5. Take the turkey out of the fridge 30 minutes before roasting to come to room temperature.
  6. Preheat oven to 325°F (163°C). Position rack in the middle.
  7. Place quartered onion and herb sprigs (if using) in the bottom of a roasting pan. Pour in chicken broth. Set wire rack on top.
  8. Place turkey breast on the rack, skin side up. Roast for 45 minutes undisturbed.
  9. After 45 minutes, check internal temperature with an instant-read thermometer. Target 150°F (65°C) before glazing.
  10. While turkey roasts, make the glaze: In a small saucepan over medium heat, combine maple syrup, bourbon, butter, Dijon mustard, brown sugar, apple cider vinegar, and cayenne. Whisk until butter melts. Bring to a gentle simmer, then reduce heat to low. Let bubble for 3-4 minutes until slightly thickened. Remove from heat.
  11. When turkey reaches 150°F, apply a generous layer of glaze all over the skin using a pastry brush.
  12. Return turkey to oven and roast for 10 more minutes. Apply another layer of glaze. Repeat 2-3 times until internal temperature reaches 160°F (71°C).
  13. Remove turkey from oven. Tent loosely with aluminum foil and let rest for 15-20 minutes. Temperature will rise to 165°F (74°C) during rest.
  14. Carve against the grain into thick slices. Spoon any remaining glaze or pan juices over the top before serving.

Notes

Don’t skip the dry brine—it’s essential for juicy meat. Watch the glaze carefully as sugar content can cause burning; tent with foil if edges get too dark. Use a thermometer, not a timer, for doneness. Let glaze set between coats for best caramelization. Save pan drippings to make an instant sauce. Leftovers taste even better the next day.

Nutrition

Keywords: turkey breast, maple bourbon glaze, small Thanksgiving, dinner for two, roasted turkey, holiday recipe, gluten-free

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