Honey Glazed Turkey Breast

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This Honey Glazed Turkey Breast is the perfect centerpiece for a cozy holiday dinner or Sunday supper. Roasted over a bed of aromatic vegetables and brushed with a rich glaze of maple syrup and honey, this juicy, bone-in turkey breast is full of warm, savory-sweet flavor.

Prep Time10

Cook Time2

Resting Time15

Total Time2 25

Course: Dinner

Cuisine: American

Servings:

Calories: 113kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Turkey:

1 bone-in turkey breast about 6 lbs
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup chicken broth

For the Vegetable Bed:

3 celery stalks cut into large pieces
2 large carrots peeled and cut into chunks
1 large onion quartered
4 garlic cloves smashed
2 rosemary sprigs

For the Glaze:

3 tablespoons honey
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard optional
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon fresh rosemary

Pan Gravy (optional)

Pan drippings from the turkey
1/4 cup all-purpose flour
1 cup chicken broth
Salt and pepper to taste
Splash of maple syrup or honey optional, to echo the glaze

Instructions

Preheat the oven to 350 degrees F.
Into a Dutch oven, roasting pan, or baking dish, place the celery, carrots, onion, smashed garlic, and fresh rosemary sprigs. Set aside.
Pat the turkey breast dry with paper towels.
To a small bowl, add the salt, pepper, garlic powder, and onion powder. Stir to combine and set aside.
Brush the turkey breast with olive oil, making sure it’s evenly distributed.
Sprinkle the seasoning mixture over the turkey breast.
Transfer the turkey breast, skin side up, to the Dutch oven with the vegetables.
Pour the 1/2 cup of chicken broth into the Dutch oven.
Roast uncovered for 1 hour and 30 minutes or until the thickest part of the breast reaches 150 degrees F. *Roasting times can vary, so start checking about 1 hour in.
Meanwhile, into a small saucepan, add the honey, maple syrup, Dijon mustard, apple cider vinegar, and rosemary. Set over low heat and stir until smooth and warmed through.
Using a pastry brush or a grilling brush, brush the turkey with the maple honey glaze and return it to the oven.
Baste with more glaze every 10 minutes, and until the internal temperature reaches 165 degrees F. About 30 more minutes of roasting total.
Remove the turkey breast from the oven, transfer it to a platter or a lined baking sheet. Loosely tent the turkey breast with foil to keep it warm while it rests.
Let it rest for 15 minutes before carving. This helps the juices redistribute.
Once the turkey is done and resting, strain out the drippings from the vegetables through a fine mesh strainer into a bowl, pressing on the vegetables to extract as much flavor and liquid as possible. Discard the solids. Skim excess fat off the top, if desired.
Transfer the liquid back into the Dutch oven and set it over medium heat.
To a measuring cup or small bowl, add the chicken broth and all-purpose flour.
Add the chicken broth mixture to the Dutch oven with the strained drippings. Stir to combine and bring to a boil.
Allow the mixture to thicken. Check the seasoning and add more salt or pepper if desired.
Once the desired consistency is achieved, remove from the heat and transfer the gravy to a gravy boat and serve.

Notes

*You can also use a whole chicken in place of the turkey breast in this recipe. This recipe was tested first on a whole chicken to save on costs; measurements and cook time were about the same.

*Use a meat thermometer to check doneness. Start glazing when the turkey breast reaches 150 degrees F., and remove the turkey from the oven once it reaches 165 degrees F at the thickest part of the breast.

*Double the glaze if you want to serve it on the side.

*If you find your turkey breast is browning too quickly, tent the turkey with some foil to prevent over-browning.

Storage instructions:

Once the turkey has cooled completely, remove the turkey from the bone (for easy storage), transfer the turkey to an airtight container, and store in the refrigerator for up to 4 days.

To reheat, add a small amount of gravy, broth, or water to the turkey before reheating in the oven or microwave.

Make-Ahead Instructions:

Season the turkey and prepare the vegetables the day before. Store everything covered in the refrigerator. The next day, remove from the refrigerator about 30 minutes before you are ready to start roasting.

Slow Cooker Instructions:

You can cook this in the slow cooker on low for 5-6 hours. Then transfer the turkey breast to a roasting pan or baking dish and broil with the glaze on for a few minutes to caramelize the top.

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