Maple Bourbon Glazed Turkey Breast

Maple Bourbon Glazed Turkey Breast

• One 6 pound turkey breast, on the bone
• 2 tablespoons unsalted butter, softened
• 10 fresh sage leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup Kentucky bourbon
• 1/4 cup apple juice
• 2 tablespoons maple syrup
• 1/2 teaspoon black peppercorns

Preheat the oven to 325°F. Set the turkey breast out at room temperature for 30 minutes before roasting.

With your fingers, gently separate the skin from the breast and rub 1 tablespoon 0f butter on the turkey breast. Place the sage leaves (5 on each breast) in between the skin and the meat as well. Rub the remaining butter on the outside of the turkey and sprinkle with salt and pepper.

Transfer the buttered turkey breast to a roasting pan with a roasting rack, breast side up. Place in the oven and roast for 2 hours.

After the turkey has been roasting for 1 1/2 hours, start the glaze. In a saucepan over high heat, bring the bourbon, apple juice, maple syrup, and peppercorns to a boil. Reduce heat to medium and simmer for 15 to 20 minutes or until the glaze has reduced to a thick syrup consistency.

Once the turkey has roasted for 2 hours, brush glaze on the entire turkey breast with a glazing brush or spoon. Return the turkey back to the oven and continue to roast for an additional 30 minutes until a meat thermometer inserted into the thickest part of the breast registers 160°F. Transfer the turkey to a cutting board and tent with foil. Allow the turkey to rest for 20 to 30 minutes before carving.

Carve the turkey and serve.