Turkey Breast , Maple Syrup , Bourbon , Dijon Mustard
Best for: A smaller Thanksgiving gathering that still deserves a centerpiece.
This grilled turkey breast brings golden skin, tender slices and a glossy maple-bourbon finish to the Thanksgiving table without the work of a whole bird. A bone-in breast cooks over steady indirect heat on a gas or charcoal grill, then gets its glaze near the end so the maple browns without scorching. It’s a generous holiday centerpiece for a smaller family table, with just enough sweet-and-savory panache to make the platter feel special.
Grill: Gas or charcoal grill with two zones, indirect heat at 350°F; no smoking wood. Equipment: Covered grill, small saucepan, drip pan, basting brush, instant-read thermometer, carving board.
Ingredients
45 Minutes–2 Hours 30 Minutes Rest: 20 minutes. Total: 2 hours 25 minutes–3 hours 10 minutes.
Turkey
- 1 fully thawed 5–6 lb bone-in, skin-on whole turkey breast, not enhanced or kosher
- 2 tablespoons neutral oil
- 12 g kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
Glaze
- ½ cup pure maple syrup
- ¼ cup bourbon
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- ¼ teaspoon black pepper
Directions
Heat the grill to 350°F with a drip pan below the indirect zone. Pat the breast dry and coat it with oil, salt, pepper, thyme and garlic powder.
Place the breast skin-side up over indirect heat, using a small rack if it needs support. Close the lid and grill; begin checking its temperature after 75 minutes.
While the turkey cooks, combine the maple syrup, bourbon, mustard, vinegar and pepper in a saucepan away from any flame. Simmer gently on a stovetop or stable side burner for 8–10 minutes, then stir in butter; cooking does not guarantee removal of all alcohol.
Divide the glaze between two bowls, reserving one for serving. During the final 20–30 minutes of cooking, brush the turkey with the other portion in two thin coats, keeping it away from direct flame.
Continue grilling until the thickest meat on both sides reaches 165°F without touching bone, approximately 1 hour 45 minutes–2 hours 30 minutes total. Discard any brushing glaze that contacted the partially cooked turkey.
Rest for 20 minutes, remove the breast meat from the bone and slice across the grain. Serve with the clean reserved glaze and refrigerate leftovers within 2 hours.
Grilling tip: Keep the breast over indirect heat throughout so the sweet glaze colors gently instead of burning over the coals.
Shared safety notes: Turkey is fully cooked at 165°F. Brine only under refrigeration at or below 40°F and discard used brine. Thaw frozen turkey in the refrigerator (about 24 hours per 4–5 pounds). Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat to 165°F.
