Maple Bourbon Glazed Turkey Breast for Two
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When I asked what kind of recipes people wanted this year, “a small Thanksgiving menu” was the top answer by far. So if you’re cooking for just 2 to 4 people, this maple-bourbon–glazed turkey breast is exactly what you need. It’s easily scalable and the maple adds this rich, caramel sweetness, while the bourbon deepens all the flavors. The glaze turns into the most gorgeous golden lacquer over the meat in the oven. It stays juicy, it feels festive, and it tastes like everything you love about Thanksgiving, just in a smaller, more intimate package. Perfect for keeping the holiday low-key without giving up anything delicious or traditional! For a similar preparation with a different flavor profile check out this apple cider brined turkey breast recipe. Pair it with chorizo cornbread stuffing and sweet potato dinner rolls.
Why You’ll Love this Maple Bourbon Glazed Turkey Breast Recipe
- Perfect for small gatherings – Skip the stress of a giant turkey and enjoy a flavorful turkey breast perfect for two.
- Rich, cozy flavor. The combo of maple syrup and bourbon creates a deep, caramelized sauce to finish the marinated turkey breast for a tender and flavorful finish.
Key Ingredients in This Recipe
- Turkey breast – Turkey breasts are great when cooking for only a few people. I recommend looking for skin-on split turkey breast. If using a frozen turkey breast, ensure it’s fully thawed before cooking.
- Bourbon – Bourbon is a type of American whiskey made primarily from corn, and it adds warmth, depth, and a subtle caramel note to the finishing sauce.
- Maple syrup – I love the natural sweetness and subtle nuttiness maple syrup brings to this dish. Just make sure you’re using real maple syrup, not pancake syrup (which is mostly corn syrup and additives)!
- Dijon – A bit of Dijon mustard helps to round out the flavor of the glaze.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Spice blend: For a smokier flavor, use smoked paprika in the spice mixture.
- Turkey: You can double the spice blend and glaze and apply the same process to a whole turkey. I recommend following the cooking instructions on my garlic butter spatchcock turkey recipe. This also works well with chicken!
- Bourbon: Swap with apple cider, unsweetened apple juice, or chicken broth for an alcohol-free version.
- Maple Syrup: Honey works in a pinch, though it will caramelize faster — keep an eye on the glaze.
- Butter: Use only olive oil or ghee to keep it dairy-free.
How to Prep This Recipe in Advance
The turkey breast can be seasoned up to a day in advance and stored refrigerated. The glaze can also be made up to 3 days ahead and stored in the refrigerator. Warm it gently on the stove before brushing it on the turkey.
How to Make Maple Bourbon Glazed Turkey Breast (Step-by-step)
In a small mixing bowl, stir together the garlic powder, paprika, salt, and black pepper. Season the turkey breast all over with the seasoning mixture. Use your fingers to gently separate the skin from the meat and rub the seasoning under the skin as well. Cover and refrigerate for at least 1 hour and up to overnight.
In a small saucepan, combine the bourbon, maple syrup, apple cider vinegar, and Dijon mustard. Bring to a boil over medium heat, then lower the heat to medium-low and simmer until reduced to about ¼ cup, about 20 minutes. Remove from heat and let cool.
Add the turkey to a roasting pan, then add the slices of butter under the skin. Drizzle the turkey with olive oil. Roast the turkey breast for 30 minutes, then brush the turkey all over with the maple bourbon glaze. Continue to cook until the internal temperature reaches 165°F (74ºC), about an additional 15 minutes. If it needs more time, continue to cook, checking the temperature every few minutes.
Remove the turkey from the oven to a cutting board and brush once again with any remaining glaze. Cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.
FAQ – Frequently Asked Questions
Yes! You can scale this recipe up for a larger bone-in turkey breast, or even a whole turkey. I recommend doubling the glaze and seasoning recipe. For a whole turkey, I recommend following the cooking instructions on my garlic butter spatchcock turkey recipe.
Nope! The alcohol cooks off, leaving behind warmth and caramel notes. The flavor is subtle and balances beautifully with the sweet maple.
Absolutely. The glaze can be made up to 3 days ahead and stored in the refrigerator. Warm it gently on the stove before brushing it on the turkey.
Use a meat thermometer. The thickest part of the breast should reach 165°F (74ºC). Let it rest 10 minutes before slicing to keep it juicy.
Maple Bourbon Glazed Turkey Breast for Two
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Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 2-pound bone-in, skin-on turkey breast
- ½ cup bourbon
- ⅓ cup maple syrup
- ¼ cup apple cider vinegar
- 1 teaspoon dijon mustard
- 2 tablespoons unsalted butter cut into slices
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper as needed
Instructions:
- In a small mixing bowl, stir together the garlic powder, paprika, salt, and black pepper. Season the turkey breast all over with the seasoning mixture. Use your fingers to gently separate the skin from the meat and rub the seasoning under the skin as well. Cover and refrigerate for at least 1 hour and up to overnight.
- In a small saucepan, combine the bourbon, maple syrup, apple cider vinegar, and Dijon mustard. Bring to a boil over medium heat, then lower the heat to medium-low and simmer until reduced to about ¼ cup, about 20 minutes. Remove from heat and let cool.
- Add the turkey to a roasting pan, then add the slices of butter under the skin. Drizzle the turkey with olive oil.
- Roast the turkey breast for 30 minutes, then brush the turkey all over with the maple bourbon glaze. Continue to cook until the internal temperature reaches 165°F (74ºC), about an additional 15 minutes. If it needs more time, continue to cook, checking the temperature every few minutes.
- Remove the turkey from the oven to a cutting board and brush once again with any remaining glaze. Cover and let rest for 10 to 15 minutes. Cut into slices and serve hot or at room temperature.
Notes:
Nutrition:
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