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Perfect Brown Sugar Bourbon Glazed Turkey Breast

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A juicy, caramelized turkey breast with a sweet and smoky bourbon glaze that’s perfect for any occasion. This easy recipe turns simple pantry ingredients into an impressive main dish.

Ingredients

Scale
  • 1 boneless, skin-on turkey breast (3–4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 3 tablespoons unsalted butter
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven. Take the turkey breast out of the fridge and let it sit at room temperature for about 20 minutes.
  2. Pat the turkey breast dry with paper towels.
  3. In a small bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Rub the olive oil all over the turkey breast, then sprinkle the seasoning mixture evenly over the entire surface, including the underside. Gently lift the skin and rub some seasoning directly onto the meat if possible.
  4. Place the turkey breast skin-side up in your roasting pan. Roast for 45 minutes, uncovered, until the internal temperature reaches about 130°F (54°C).
  5. While the turkey roasts, make the glaze. In a small saucepan over medium heat, combine the brown sugar, bourbon, butter, Dijon mustard, apple cider vinegar, Worcestershire sauce, and cayenne (if using). Stir constantly until the butter melts and the sugar dissolves, about 2-3 minutes. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until thickened slightly. Remove from heat and set aside.
  6. After 45 minutes, remove the turkey from the oven. Brush a generous layer of the glaze all over the turkey breast. Return to the oven and continue roasting for another 20-25 minutes, basting with more glaze every 10 minutes.
  7. Check the internal temperature. The turkey is done when it reaches 160°F (71°C) in the thickest part of the breast.
  8. Remove the turkey from the oven and let it rest for 10-15 minutes, tented loosely with foil.
  9. While the turkey rests, make a quick pan sauce (optional): Pour the pan drippings into a small saucepan, add any remaining glaze, and simmer for 2-3 minutes. If too thick, add a splash of chicken broth or water.
  10. Slice the turkey breast against the grain into ½-inch thick slices. Drizzle with the pan sauce and serve.

Notes

Don’t skip the resting time—it allows juices to redistribute and the internal temperature to rise to a safe 165°F. Use a meat thermometer for best results. If the glaze starts to burn or the skin gets too dark before the turkey is cooked, tent loosely with foil. Make extra glaze for drizzling at the table.

Nutrition

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