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Bourbon and Molasses-Glazed Turkey Breast

Bourbon and Molasses-Glazed Turkey Breast

  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    1 h 55 m
360

360

Fantastic recipe for roasted turkey breast; ideal for a small Thanksgiving meal!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 59.3 g
  • 119%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1570 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

  1. Stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. Place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. Pour marinade into a large bowl.
  2. Place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. Transfer turkey to a roasting pan. Retain marinade for basting.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. Roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees F (70 degrees C), about 45 minutes. Baste turkey occasionally with retained marinade. Allow turkey breast to rest for 10 minutes before slicing.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Marianne
3

Marianne

12/4/2012

I love all these ingredients individually, so this was a fun recipe to make. I did two things differently, however, out of need. I couldn't find blackstrap molasses at one store, so I used the Grandma's Original Molasses which has more sugar in it. Because of that, I cooked my 2.5 lb bone-in turkey breast at 425 so it wouldn't burn. It took an hour for it to get done. I had almost a cup of the marinade left, so I do think it would be possible to get by with less of that (don't want to waste my Jack Daniel's)--even half the amount. I'll find some useful way to use up the marinade! The marinade gets all nice and carmelized in the bottom of the pan from the basting process. I would make this again, but not for Thanksgiving unless it accompanied a traditional turkey! Thanks for the recipe, 360!

Aliceof1derland
1

Aliceof1derland

3/23/2014

Wow doesn't cover it. This had such a fantastic flavor. I couldn't find the smaller breast at any of my local stores, so I went ahead and got an 8lb. breast. I didnt change the proportions of the marinade/glaze, but I lowered the oven to 325. I'm planning to try this on the grill with chicken this summer.

Julieee
0

Julieee

8/11/2014

I followed instructions, except our turkey breast was 5#.. I stuck with the initial amount of marinade. We used a thermometer that was left in during roasting. Considering our turkey breast was 2.5x the weight of the recipe, I thought I'd follow another reviewer and begin with 450 degrees, then pop it down to 375 after 20 minutes, and then take it out when the thermometer said 160. Well, a little bit over an hour after it went in, it said 160. I had basted 3 times. The skin was like leather. I had an awful time trying to carve the turkey breast, which was on the bone, and the meat was dry. Very dry. I'm not sure what happened here, but I didn't like it. We ate one serving and threw the leftovers away. A waste of good bourbon. I'm sorry to say, but this recipe did not work out here, nor was much flavor imparted to the meat from the marinade.

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