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Maple Bourbon Glazed Turkey Breast with Crispy Herb Skin

Maple bourbon glazed turkey breast is roasted with herb butter under the skin for juicy meat and a crisp, savory exterior. A maple, bourbon, Dijon, and cider vinegar glaze is brushed on near the end of roasting.
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Prep Time 15 minutes
Cook Time 2 hours 16 minutes
Resting 20 minutes
Total Time 2 hours 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 5- to 6-pound, bone-in, skin-on, fully thawed
For the herb butter
  • 3 tbsp unsalted butter softened
  • 1 tbsp fresh thyme finely chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh sage finely chopped
For the skin
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the glaze
  • 0.5 cup pure maple syrup
  • 0.25 cup bourbon
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar

Equipment

  • 1 9x13-inch roasting pan

Method
 

Prepare the turkey
  1. Preheat the oven to 425°F.
  2. Set a rack in a 9x13-inch roasting pan.
  3. Pat the turkey breast dry with paper towels.
  4. Remove any packet from the cavity.
  5. Set the turkey breast-side up on the rack.
Make the herb butter
  1. Stir the softened butter, thyme, rosemary, and sage together in a small bowl.
  2. Gently loosen the skin over the breast with your fingers.
  3. Spread the herb butter evenly underneath the skin.
Season the skin
  1. Rub the olive oil over the skin.
  2. Season evenly with the kosher salt and black pepper.
Make the glaze
  1. Combine the maple syrup, bourbon, Dijon mustard, and apple cider vinegar in a small saucepan.
  2. Simmer over medium-low heat for 5 to 7 minutes, stirring occasionally, until slightly thickened.
Roast and glaze the turkey
  1. Roast uncovered at 425°F for 20 minutes.
  2. Reduce the oven to 350°F and continue roasting until the thickest part of the breast registers 150°F, about 1 1/4 to 1 3/4 hours more; insert the thermometer without touching bone.
  3. Brush the turkey with half the glaze.
  4. Roast for 10 minutes.
  5. Brush with the remaining glaze.
  6. Continue roasting until the thickest part registers 165°F, about 5 to 15 minutes more.
Rest the turkey
  1. Transfer the turkey to a cutting board.
  2. Tent loosely with foil and rest for 20 minutes before carving.

Notes

For an accurate temperature reading, insert the thermometer into the thickest part without touching bone. Refrigerate leftovers for 3 to 4 days; freeze leftovers for up to 3 months. For a dairy-free variation, use dairy-free butter in place of the unsalted butter.