Preheat the oven to 350°F.
Pat the turkey breast dry and place it on a roasting rack in a small roasting pan.
3.5 lb boneless skin-on turkey breast
Add the celery, onion, apple, lemon, and thyme to the roasting pan around the turkey.
2 celery stalks, 1 yellow onion, 1 apple, 1 lemon, 6 sprigs fresh thyme
Pour in the chicken broth.
1 cup chicken broth
In a small saucepan, melt the butter with the bourbon, maple syrup, brown sugar, vinegar, salt, and pepper.
4 tablespoons salted butter, 2 tablespoons Bourbon whiskey, 2 tablespoons 100% pure maple syrup, 1 tablespoon light brown sugar, ½ tablespoon apple cider vinegar, ½ teaspoon salt, ¼ teaspoon ground black pepper
Brush the glaze all over the top of the turkey breast and roast for about 1 hour and 15 minutes, brushing with more glaze (or pan juices) every 15 to 20 minutes. The turkey is done when it reaches an internal temperature of 160 to 162°F, the turkey will continue to cook once you remove it from the oven and should get to 165°F before consuming. This allows the turkey to get to the proper temperature without overcooking and drying out.
Transfer the turkey breast to a cutting board or serving platter to rest for 20 to 30 minutes before carving.