Maple Bourbon Turkey Breast

It just so happens I actually enjoy turkey more than just once a year... Anyone else? Well turkey breast are really available at your local grocery store and lucky for you they are usually fresh and thawed so you can make this recipe without days of preparation. I like to serve it with buttery red skinned mashed potatoes. The rich maple Bourbon glaze during the last hour of cooking pairs perfectly with the sage and orange notes in its herbed butter.

If you did not read my post on turkey basics, you may want to click here first, then this recipe will be a lot easier to follow. This can also be used for your whole bird on Turkey- Day as well. So let's get rolling and get your birdie all drunk and sweet.

Ingredients

5-7 pound turkey breast

1 orange zested and cut in half 

1 yellow onion cut into quarters

2 sprigs of fresh sage, 4 leaves chopped the rest left on the stem

4 Tablespoons unsalted butter

Coarse salt

Black pepper

4 Tablespoons maple syrup ( the real deal)

2 Tablespoons good ol' Kentucky bourbon

Preheat your oven to 425 degrees. 

First rinse your turkey with cold water inside and out, pat dry with paper towels. Place into a roasting pan with high sides- you want to save any juices that roast off your turkey. Fill cavity with onions, orange haves, sage sprigs, and liberal amounts of salt and pepper

In a small bowl, combine butter, chopped sage, orange zest, salt and pepper. We are going to use half of this to rub under the skin on the breast, the other half you want to massage all over the outside skin of the turkey. Rub it in well so it's a even coverage. Sprinkle outside skin with salt and pepper, this will make that golden brown skin.

Place your turkey in the preheated oven at 450 for 45mins. Then drop the temperature down to 350 and continue to cook for an hour. Combine bourbon and syrup together and brush over skin of turkey breast and roast until internal temperature of thickest part of breast reaches 165°. If you have a lot of juices and you need something to do you can baste, but it is not necessary.

Take your turkey out of oven and tent with foil and let it rest for 15 mins. This will give the juices a chance to redistribute. Serve with your favorite sides.

Happy Cooking!