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My easy Orange Bourbon Turkey Breast recipe is packed with flavor and features key ingredients like bourbon, fresh oranges and juice, and molasses. This mixture acts as both a brine and a poaching liquid, as the turkey roasts in an oven bag, ensuring a moist and flavorful turkey breast that will be a mouthwatering centerpiece at Thanksgiving.
Serve alongside sautéed beet greens with crispy prosciutto and croutons and these brown butter French green beans with toasted pecans!
Quick Look: Orange Bourbon Roasted Turkey Breast Recipe
- ⏲️ Prep Time: 10 minutes
- ⏲️ Cook Time: 1 hour 15 minutes
- ⏲️ Total Time: 1 hour 45 minutes (including 20 minutes of resting)
- 👨👩👧👦 Servings: 14 servings of 2-3 slices per person
- 🌽 Cuisine & Heritage: Classic American
- 🍽️ Calories: 351 calories per serving (more nutritional info in recipe card)
- 🥦 Dietary Info: Gluten Free and Dairy Free (not including sauce)
- 🟢 Difficulty: Easy
- 🔥 Cooking Method: Oven Roasted
- 🌶️ Flavor Profile: Zesty and citrusy from the orange with oak, caramel, and vanilla notes from the bourbon, and smoke and toffee notes from the caramelized molasses.
- 🔑 Top Tip: If using an uncooked fresh breast, you must increase roasting time to one and a half hours, or until the thickest part of the meat reaches 165°F on a meat thermometer.
- 🍷 Drink Pairings: The bourbon infusion pairs beautifully with bourbon-based cocktails like an Apricot Bourbon Fizz or lighter wines, making it an ideal choice for entertaining.
- ❄️ Storage: Leftover meat can be refrigerated for 3-4 days or frozen for up to 3 months.
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Why This Recipe Will Be a Favorite
- Distinctive Flavor Profile: The combination of bourbon and fresh orange juice provides a beautiful sweet and savory taste, making this turkey truly stand out from more traditional recipes.
- Delicious Leftovers: The flavor of this turkey makes for a great Turkey and Cranberry Sandwich the next day, ensuring that your leftovers are just as enjoyable as the first serving.
- Juicy and Tender: Cooking in an oven bag helps retain moisture, resulting in a tender turkey that is juicy and satisfying.
- Eye-Catching Presentation: Adding garnishes like fresh herbs and orange slices not only enhances the flavor but also elevates the visual appeal of your meal.
“Sounds absolutely delicious, Jenny!”
Table of Contents
It’s the age-old dilemma of holiday entertaining: how to roast a turkey without sacrificing precious oven space. Enter the Orange Bourbon Turkey Breast: a splendidly easy recipe that not only frees up room for all those other delectable dishes but also serves up flavor and flair like no other! With just a few simple ingredients, like a fully cooked turkey breast, zesty oranges, molasses, and a splash of bourbon, you’ll have a roasted turkey that’s both elegant and downright scrumptious.
Ingredients
Curious what ingredients you need for this easy Thanksgiving turkey recipe? Grab these key ingredients, along with a few others, and you’ll be ready to start cooking!
- Turkey Breast – Look for a boneless 5.5 to 6 pound fully cooked turkey breast. I can purchase a 6-pound turkey breast from my local big box store for around $14. The price makes this recipe all the more practical in addition to saving coveted oven space during a holiday! (See recipe notes if you want to use an uncooked fresh breast.)
- Fresh Orange Juice and Oranges: The brightness of fresh oranges makes both the sauce and meat taste delicious!
- Bourbon: A quality bourbon enhances the flavor profile—choose your favorite!
- Molasses: The caramelized notes of the molasses add a wonderful flavor to the sauce along with a touch of sweetness.
See recipe card for full information on ingredients and quantities.
How to Roast Orange Bourbon Turkey Breast
Scroll down for the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.
1
Prepare the Brine
Combine the freshly squeezed orange juice with ½ cup of bourbon, and ½ cup of molasses. Whisk to combine, then add 1 cup of water and the chopped orange which will infuse concentrated citrus notes into the meat during cooking. This flavorful mixture will not only season the turkey but also create a thick and luscious sauce in the end.
2
Assemble & Roast the Turkey
Remove the turkey breast from the packaging and set atop paper towels. Pat dry and sprinkle ¾ teaspoon of salt over the surface. Place the turkey breast inside the oven bag, ensuring it fits comfortably.
Move the bag with the turkey into your roasting pan. (Do not use a rack.) Pour the marinade into the bag and seal or tie off the bag according to the instructions the bag comes with.
Bake for approximately 1 hour, or until the thickest part of the breast reaches an internal temperature of 140°F as measured with a meat thermometer.
3
Rest & Carve
Once cooked, pour the juices and drippings from the oven bag into a saucepan by creating a controlled “spout” before ever opening the oven bag. Once the liquids have been poured off, carefully unseal the bag and take out the turkey. Cover it with aluminum foil. Let it rest for at least 20 minutes to allow the juices to redistribute.
4
Prepare the Sauce
Place the saucepan on a burner. Bring the juices and drippings to a boil. Skim off any foam that rises to the surface. Reduce the heat to medium and simmer until the liquid is reduced to about 3 cups. This takes anywhere from 15 to 25 minutes.
In a small bowl, combine the remaining ¼ cup of bourbon with 3 tablespoons of flour. Stir with a whisk until smooth. Gradually add this mixture to the reduced marinade, bringing it back to a boil while stirring. Do this constantly for about 1 minute. Use an immersion blender to blend large pieces of orange segment creating a smooth sauce. Remove from the heat. Whisk in 3 tablespoons of unsalted butter creating a glossy appearance. Reserve ¼ cup of the sauce. Transfer remaining sauce to a gravy boat to serve alongside the turkey. Keep warm.
5
Serve & Enjoy
Baste the turkey with the reserved orange bourbon sauce, coating the entire surface. Sprinkle with the zest. Slice the turkey and arrange it on a serving platter. Garnish with fresh orange slices and fresh herbs like rosemary, thyme, or sage. Enjoy! Use any leftover turkey in my turkey and noodles tetrazzini!
Recipe FAQs
It’s usually better to roast turkey breast at 350°F, as that temperature provides a good balance between speed and moisture. That’s the temperature I recommend using in this recipe.
A raw turkey breast takes approximately 20 minutes per pound at 350°F. For example, a 6-pound turkey breast would take about 2 hours to cook through fully. Always confirm that the turkey breast is cooked to 165°F in the thickest part using a digital thermometer; do not go by time alone.
For optimal storage, allow the turkey to cool completely before placing it in an airtight container or freezer safe bags. Refrigerate for up to 3-4 days, or in the freezer for 2-3 months. Leftover orange bourbon sauce may be stored refrigerated for 3-4 days, or frozen separately in an airtight container for up to 3 months.
You can reheat leftover turkey breast in the oven, microwave, or on the stovetop without drying it out.
Oven Method: Preheat the oven to 325°F (165°C). Let the turkey sit at room temperature for 10-30 minutes. Place it in a baking dish, splash some broth over it, cover with aluminum foil, and heat for about 20-30 minutes.
Microwave: If you’re short on time, slice the turkey and place it in a microwave-safe dish with a bit of broth. Cover it and microwave at medium power for 1 minute or until you’ve reached desired doneness.
Stovetop: Heat a skillet over medium heat. Add sliced turkey and a couple splashes of broth and warm for about 3 to 5 minutes or until heated through.
To reheat orange bourbon sauce, spoon it into a small saucepan and gently reheat over medium low for 5 to 7 minutes, or until heated through.
Serving Suggestions
This bourbon orange turkey breast tastes great with any Thanksgiving side dishes! I recommend rounding out your meal with baked stuffed sugar pumpkin, browned butter mashed potatoes, and autumn cranberry apple chutney. Enjoy a slice of country apple pie for dessert!
Serve this roasted turkey breast with a light, crisp white wine. Sauvignon Blanc or a fruity red such as Pinot Noir work well. If you’re in the mood for cocktails, try a classic bourbon sour or an orange bourbon mule. If beer is more your taste, this turkey is amazing with a cold German Hefeweizen wheat beer.
Expert Tips
- Leave enough space for the bag to expand during cooking, ensuring it doesn’t touch the oven’s heating elements, walls, or racks.
- To safely transfer hot liquid from an oven bag, cut a small corner slit in the rear of the sealed bag to create a controlled spout. Use oven mitts and grab the bag from the top. The bag will be heavy with both turkey and liquid, but the weight of the contents in the bottom will allow you to pour slowly and reduce splashing. Make sure to hold the bag steady to prevent any spills as you pour.
Recipes to Use up Thanksgiving Leftovers
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Orange Bourbon Roasted Turkey Breast
Equipment
- 1 large oven bag for meats and poultry up to 8 pounds
Ingredients
- 5½ to 6 pound turkey breast, fully cooked, oven browned, and boneless
- 2 cups orange juice, from 4 to 6 medium-sized oranges
- 1 medium orange, peel and flesh, coarsely chopped
- 2 tablespoons orange zest, from 1 medium orange
- ¾ cup bourbon, divided
- ½ cup molasses
- 1 cup water
- ¾ teaspoon Kosher salt
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, cubed
Instructions
Preparing the Brine
- Preheat oven to 350°F (175°C). Set up a workstation with a roasting pan or broiler pan and an oven bag. Thoroughly scrub the oranges. Squeeze enough oranges to equal 2 cups of fresh juice and pulp. Zest 2 or more tablespoons from another orange before peeling it. Remove as much of the white pith as you can then rough chop. Set all aside.
- In a large bowl, combine the orange juice, ½ cup of bourbon, and ½ cup of molasses. Whisk to combine, then add 1 cup of water and the chopped orange.
Roasting the Turkey Breast
- Remove the turkey breast from the packaging and set atop paper towels. Pat dry and sprinkle ¾ teaspoon of salt over the surface. Place the turkey breast inside the oven bag, ensuring it fits comfortably, then place in the roasting pan. Pour the marinade into the bag and seal or tie off the bag according to the bag's instructions. (Optional: I toss a few sprigs of fresh thyme in with the turkey and marinade.)
- Roast for approximately 1 hour, or until the thickest part of the breast reaches an internal temperature of 140°F on a meat thermometer.
- Remove from the oven and let it stand for 5 minutes. Cut a short slit in the rear of the bag. Using oven mitts, grab the top of the bag, allowing the contents to settle at the bottom. Carefully pour the liquids and drippings into a saucepan using the slit as a spout. Return the bag to the roasting pan. Open it, place the turkey on a cutting board, and tent with foil for 20 minutes.
Make the Orange Bourbon Sauce
- While the turkey is resting, place the saucepan with the orange bourbon liquids atop a medium high burner and bring to a boil. Skim off any foam that accumulates. Reduce the heat to medium and simmer until the liquid is reduced to about 3 cups, about 15 to 25 minutes.
- Whisk remaining ¼ cup of bourbon with 3 tablespoons of flour until smooth. Add mixture to fully reduced marinade, bringing it back to a boil while constantly whisking, 1 minute. Use an immersion blender to any large pieces of orange segment for a smooth sauce. Whisk in 3 tablespoons unsalted butter. Reserve ¼ cup of the sauce and transfer remainder to a gravy boat. Keep warm.
- Baste the turkey with the reserved orange bourbon sauce, being sure to coat the entire surface, then sprinkle with the zest. Slice the turkey and arrange on a serving platter. Garnish with fresh herbs and orange slices and enjoy immediately.
Notes
- This recipe is written for use with a fully cooked, oven browned turkey breast. If using an uncooked fresh breast, you must increase roasting time to 1½ hours, or until the thickest part of the breast reaches 165°F on a meat thermometer.
- Leave enough space for the oven bag to expand during cooking, ensuring it doesn’t touch the oven’s heating elements, walls, or racks.
- Storing Leftovers: Cool turkey completely before placing into airtight container or freezer safe bags. Refrigerate up to 4 days or freeze up to 3 months. Leftover orange bourbon sauce may be refrigerated up to 4 days, or frozen in an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sounds absolutely delicious, Jenny! This may actually end up being our Thanksgiving turkey! Looks like we may not have a full house this year (sad face). Will let you know how it goes! Hope you are looking forward to a good one and your mom and dad are doing well.
Nikki! I’m feverishly deciding on recipes for Thanksgiving despite also not having a full house this year (double sad face), so no more than fourteen, Mom and Dad included. And you know me – I have three recipes for every single dish – there’s just not enough time or mouths this year! I will serve this orange bourbon turkey in addition to a large smoked turkey I’m placing into my Weber smoker the day before. So, smoked turkey with Alabama white sauce and orange bourbon turkey breast with the reduction sauce. Good thing I have three refrigerators! xo – Jenny 🙂