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Best Brown Sugar Bourbon Glazed Turkey Breast Easy Party Recipe

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This brown sugar bourbon glazed turkey breast is a showstopper for any party. It’s juicy, tender, and coated in a sticky, sweet, and smoky glaze that will convert even the biggest turkey skeptics.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–7 lbs)
  • 1/2 cup packed brown sugar (dark preferred)
  • 1/4 cup bourbon
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup chicken or turkey broth

Instructions

  1. Remove the turkey breast from the fridge about 30 minutes before cooking. Pat it completely dry with paper towels. Season generously with salt and pepper, both on the skin and inside the cavity. Let it sit at room temperature while you make the glaze.
  2. In a small saucepan over medium heat, combine the brown sugar, bourbon, melted butter, Dijon mustard, minced garlic, and smoked paprika. Whisk until the sugar dissolves and the mixture is smooth. Bring to a gentle simmer, then remove from heat.
  3. Preheat the oven to 375°F. Position a rack in the lower third of the oven. Pour the chicken broth into the bottom of your roasting pan.
  4. Place the turkey breast on the roasting rack, skin side up. Using a basting brush, apply a generous layer of the glaze all over the skin. Reserve the remaining glaze for later.
  5. Roast for 45 minutes without opening the door. After 45 minutes, baste the turkey with the pan juices (not the glaze). Continue roasting, basting every 15 minutes with pan juices. If the skin is browning too quickly, tent loosely with foil.
  6. About 15 minutes before the turkey is done, start applying the reserved glaze with your brush. Apply one layer, let it roast for 5 minutes, then apply another.
  7. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. The turkey is done at 165°F. If not there yet, continue roasting and check again in 5-minute intervals.
  8. Transfer the turkey breast to a cutting board and tent loosely with foil. Let it rest for 15-20 minutes.
  9. Use a sharp knife to slice the breast against the grain. Arrange on a platter and spoon any remaining pan juices over the top.

Notes

Don’t skip drying the turkey breast for crispy skin. Use a thermometer, not a timer. Baste with pan juices, not the glaze, during the middle of roasting. Let the turkey rest before carving. For a crowd, roast two breasts side by side.

Nutrition

Keywords: brown sugar bourbon glazed turkey breast, easy party recipe, turkey breast, holiday turkey, glazed turkey

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