Bourbon-Brown Sugar Turkey Breast

Emily Farris
Emily Farris
November 17, 2021
This bourbon-brown sugar turkey breast is amazing fresh out of the oven, but it also makes great lunch meat once it’s chilled. For optimal flavor, the turkey is brined with bourbon and brown sugar (plus a few other things, of course). It’s then cooked to perfect doneness using the Anova Precision Oven’s sous vide mode before being glazed with more bourbon and brown sugar. A full bone-in turkey breast can be a little unwieldy for both brining and cooking, so we used two split breast halves. They’re also much easier to fit on a sheet pan, and the rib bones act as built-in roasting racks.
Serves
12
Prep Time
12:15
Cook Time
03:30
Bourbon-Brown Sugar Turkey Breast
0
796
Ingredients
1 gal
water
1.5 cups
kosher salt
1.5 cups
bourbon, divided
1 cup
brown sugar, divided
1 Tbsp
black peppercorns
1
orange, roughly chopped
2
split bone-in turkey breast halves
4 Tbsp
unsalted butter
1 Tbsp
Worcestershire sauce
1.5 tsp
smoked paprika
Steps

1. Brine Turkey

Combine the water, salt, 1 cup bourbon, 1/2 cup sugar, the orange, and peppercorns in a large pot. Bring to a simmer, whisking to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. If needed, transfer the brine to a vessel that will fit in the refrigerator. Add the turkey breast halves, cover, and chill for at least 8 hours but no more than to 12.
Brine Turkey

2. Rinse

Remove the turkey breast halves and rinse. Discard the brine. You can now move onto the cooking step, or transfer the turkey to a large zipper-lock bag and refrigerate for a day or two until you’re ready to cook.

3. Preheat the Oven

Rack
When you’re ready to cook, turn on the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear

4. Cook

Rack
Insert the probe into the thickest part of the larger breast. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 3 hours. (Cooking time depends on the size and initial temperature of the turkey breast halves.)
Cook
Sous Vide Mode: On
Steam: 100%
Temp: 150°F
Heat: Rear
145°F Probe Target

5. Prepare Glaze

Meanwhile, combine the butter, Worcestershire sauce, paprika, remaining 1/2 cup bourbon, and remaining 1/2 cup sugar in a small saucepan. Bring to a boil, then lower the heat to a simmer and cook until the mixture has reduced by about half, about 10 minutes.
Prepare Glaze

6. Adjust Oven for Browning

Rack
Remove the turkey and the probe before adjusting the settings.
Sous Vide Mode: Off
Steam: Off
Temp: 410°F
Heat: Top, Rear

7. Glaze

Brush the glaze over all sides of the turkey.
Glaze

8. Brown

Rack
Return the turkey to the oven and cook until the glaze has caramelized, about 10 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 410°F
Heat: Rear, Top
00:10 Timer

9. Glaze Again and Serve

Remove the turkey and immediately brush the skin with the remaining glaze. Transfer to a cutting board, slice, and serve.
Glaze Again and Serve
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