Honey Baked Turkey Breast

Name: Honey Baked Turkey Breast
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 13 h 30 min
Yield: 6 serving
Ingredients: 3 lb turkey breast; 1 teaspoon salt; 1 teaspoon poultry seasoning; ½ teaspoon dried rosemary; ½ teaspoon paprika; ½ teaspoon onion powder; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; pinch allspice; 2 tablespoon butter; 3 tablespoon honey; 3 cups chicken broth; 1 cup water; 1 tablespoon butter; 1 tablespoon honey; ¼ cup granulated sugar; ¼ teaspoon salt; ¼ teaspoon poultry seasoning; ¼ teaspoon smoked paprika

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
1 hr 10 mins
Marinading
12 hrs
Total Time
13 hrs 30 mins
Servings
6
Calories
366 kcal
Course
Main Course
Cuisine
American

Honey Baked Turkey Breast

Carmen Warren

Report

This Honey Baked Turkey Breast strikes the perfect balance between sweet and savory. It starts with an overnight dry rub of paprika, nutmeg, and ground ginger for warm, aromatic depth. Slathered in honey butter, it’s roasted over chicken broth for tenderness, then finished with a honey butter glaze for a golden, crisp skin. Perfect for festive feasts or Sunday roasts, serve it with mashed potatoes, roasted greens, and onion casserole for an effortless yet impressive meal.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

3 lb turkey breast (see note 1)

For the dry rub

1 teaspoon salt
1 teaspoon poultry seasoning (see note 2)
½ teaspoon dried rosemary
½ teaspoon paprika
½ teaspoon onion powder
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
pinch allspice

To roast

2 tablespoon butter melted (see note 3)
3 tablespoon honey
3 cups chicken broth (see note 4)
1 cup water

For the sugar topping

1 tablespoon butter melted
1 tablespoon honey
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon poultry seasoning (see note 2)
¼ teaspoon smoked paprika

Add to Shopping List

Instructions

The night before

Pat the turkey dry with paper towels.3 lb / 1 ⅓ kg turkey breast
If your turkey is in a mesh bag, you can leave it in that. If it isn't, use kitchen string to truss the breast up. This helps it to cook evenly without drying out. (See bulk of post for a picture.)
Combine the salt, poultry seasoning, dried rosemary, paprika, onion powder, ground nutmeg, ground ginger, and allspice in a small bowl.1 tsp salt1 tsp poultry seasoning½ tsp dried rosemary½ tsp paprika½ tsp onion powder¼ tsp ground nutmeg¼ tsp ground gingerpinch allspice
Rub the seasoning mixture all over the turkey breast, then wrap it in plastic wrap and refrigerate overnight.

To roast the turkey

Preheat oven to 325°F/160ºC.
Place a wire rack in a roasting pan.
Pour the chicken broth into the bottom of the roasting pan. (see note 5) 3 cups / 720 ml chicken broth
Remove the turkey from the plastic wrap and place on the rack.
Combine the melted butter and honey and slather it over the turkey breast roast.2 tbsp butter3 tbsp honey
Tent the turkey and roasting pan loosely with foil.
Roast the turkey breast for 1 hour.
While the turkey is roasting, combine the melted butter, honey, granulated sugar, salt, poultry seasoning, and smoked paprika. Set aside to harden slightly.1 tbsp butter1 tbsp honey¼ cup / 50 g granulated sugar¼ tsp salt¼ tsp poultry seasoning¼ tsp smoked paprika
After the hour, remove the turkey from the oven. Remove the foil and carefully pour the water and remaining chicken broth (see note 5) into the roasting tin (this stops the honey and sugar from burning)1 cup / 240 ml water
Turn the oven up to 350ºF/180ºC.
Pat the thick sugar mixture over the top of the turkey.
Place back in the oven uncovered and roast for 15 minutes until golden brown and the internal temperature is 150ºF/65ºC. (see note 3)
If the top starts to color too quickly before the internal temperature is reached, loosely cover it with foil.
Remove the turkey from the oven, re-cover it with foil, and let it rest for 15 minutes.

Notes

You don't want it the broth to touch the bottom of the wire rack. So you may need less depending on your roasting pan. Any remaining broth can be added with the water during Step 9.
You can buy turkey breast at the butchers all year round (though you might need to order it) and in grocery stores around the holidays. I always go for one with the skin on—it helps keep the meat nice and juicy—but skinless works, too, if that’s your preference. Some turkey breasts come in a mesh bag, which is safe to roast and helps it hold its shape. If yours doesn’t have one, you can tie it with kitchen string to keep it neat and ensure it cooks evenly. (see picture)
You can buy poultry seasoning at most grocery stores. I often make my own using this recipe.
I use salted butter as that is all we generally keep in the house, but use whatever you have.
The chicken broth keeps the turkey moist as it roasts. You can use turkey or vegetable broth instead.
You don't want it the broth to touch the bottom of the wire rack. So you may need less depending on your roasting pan. Any remaining broth can be added with the water during Step 9.

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 21g (7%) Protein 50g (100%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.3g Cholesterol 140mg (47%) Sodium 550mg (23%) Potassium 391mg (11%) Fiber 0.2g (1%) Sugar 21g (42%) Vitamin A 362IU (7%) Vitamin C 0.2mg (0%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	21g	7%
Protein	50g	100%
Fat	10g	15%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	140mg	47%
Sodium	550mg	23%
Potassium	391mg	8%
Fiber	0.2g	1%
Sugar	21g	42%
Vitamin A	362IU	7%
Vitamin C	0.2mg	0%
Calcium	46mg	5%
Iron	2mg	11%