Bourbon and Molasses-Glazed Turkey Breast

Bourbon and Molasses-Glazed Turkey Breast

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

1 h 55 m servings 580 cals
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Original recipe yields 4 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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. The skin was like leather. I had a...

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...

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 th...

This is great! I had a 9 lb. bone in turkey breast that I cooked in an electric roaster. I would cut down the alcohol by half and thicken the marinade next time. I used the leftovers in another ...

Delicious and moist. Perfect combination of whiskey and sweet, and I don't even like drinking whiskey! Thanks for the recipe. I'm going to try with it with chicken next time.

My family loved this. I also used Grandmas original molasses, also I used Jamison since that was what I had on hand. I cooked it at 425 for 1 hr and it turned out great. I will definitely be mak...

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. The skin was like leather. I had a...

I cut the liquid in half.

Way too much alcohol.I kinda figured the amount of alcohol recommended was too much, but i figured i try it anyway.

My favorite turkey recipe ever! Tastes better the second day as the ingredients soak in more, almost made me a little headie. Moist, perfect, I did use a must less expensive burbon, my only ch...