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Maple Bourbon Glazed Turkey Bone-In-Breast with Roasted Root Vegetables

  • 8-12 Servings
  • 20 mins Prep Time
  • ~2-2.5 hrs Total Time

Ingredients

  • 1 Honeysuckle White® Bone-In Turkey Breast
  • 6 tablespoons unsalted butter, divided
  • 1 cup apple juice
  • ½ cup maple syrup
  • ½ cup bourbon
  • Kosher salt
  • 6 carrots, halved lengthwise and crosswise
  • 6 parsnips, halved lengthwise and crosswise
  • 4 small red potatoes, quartered
  • 2 small sweet potatoes, peeled and cubed
  • 2 turnips, peeled and sliced into wedges
  • ¼ tbsp olive oil
  • Kosher salt
Serving Size Turkey, 3 oz (85g) / Vegetables, 1/2 cup (110 g)
Amount Per Serving
Calories 180 / 90
Calories from fat
% Daily Value*
Total fat 9g / 3 g 11% / 4 %
Saturated fat 3g / 0.5 g 15% / 3 %
Trans fat 0g / 0 g
Cholesterol 60mg / 0 mg 20% / 0 %
Sodium 125mg / 280 mg 5% / 12 %
Total Carbohydrates 3g / 16 g 1% / 6 %
Dietary Fiber 0g / 3 g 0% / 10 %
Sugars 3g / 5 g
Protein 21g / 1 g 42% / 3 %
Vitamin D 0% / 0%
Calcium 2% / 2%
Iron 6% / 4%
Potassium 4% / 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Preheat oven to 350°F.  Melt 2 tablespoons of butter and spread all over the outside of the turkey breast.  Place on rack inside roasting pan and cook according to package directions.
  • Step 2

    Meanwhile, combine apple juice, maple syrup, and bourbon in a small saucepan.  Season with Kosher salt and bring to a boil over medium-high heat.  Lower heat to maintain a simmer, cooking to reduce the mixture by half.  Add butter and continue to reduce for about 10 minutes.  Glaze will continue to thicken as it cools.
  • Step 3

    After 1 hour of cooking turkey breast, and in twenty minute intervals following this, brush turkey breast with the maple bourbon glaze.  Remove turkey breast from oven once it reaches 160°F.  Cover with aluminum foil and let rest for 10 minutes (temperature will continue to rise as it rests).   Slice turkey and serve with extra glaze and roasted root vegetables.
  • Step 4

    For the roasted root vegetables, place vegetables on a large baking sheet.  Toss with olive oil and season generously with Kosher salt.  Roast in oven during the last 45 minutes of turkey cooking.  Drizzle with extra glaze, if desired.

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