Honey Baked Turkey Breast

This Honey Baked Turkey Breast is the best main dish for a smaller Thanksgiving crowd! With a herb-seasoning rub and a sweet and savory honey glaze, this easy-to-make turkey breast is more flavorful than your average holiday turkey. Serve with all of your favorite side dishes!

Course Lunch, Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt

Prep Time 15

Cook Time 1 30

Resting Time 20

Total Time 2 5

Servings servings

Calories 853kcal

Author Alana Lieberman

Cost $20

Equipment

Ingredients

For the Turkey Breast

6 to 8 pound bone-in turkey breast, defrosted
¼ cup olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
1 teaspoon kosher salt
½ teaspoon black pepper
2 bay leaves
1 small apple
1 cup orange juice

For the Honey Glaze

¾ cup honey
1 ½ tablespoons whole grain mustard
¼ cup dry white wine
2 tablespoons unsalted butter
2 large sprigs fresh thyme
½ teaspoon kosher salt

Instructions

Preheat oven to 350 degrees F. Grease a 9x13 baking dish or large roasting pan with nonstick spray.
Remove any gravy packets or internal packaging from the turkey breast and discard. Pat dry with paper towels and place in the prepared baking dish.
In a small bowl, add olive oil, dried oregano, dried thyme, marjoram, garlic powder, onion powder, ground mustard, salt, and pepper. Whisk until it forms a paste.
Rub seasoning paste all around the turkey breast. Carefully use your hands to separate the skin from the meat and rub the seasoning under the skin, as well as on top.
Fill the underneath cavity of the breasts with the bay leaves and the whole apple.
Pour orange juice over the top of the turkey.
Roast turkey breast, uncovered, for 1 hour.
While the turkey cooks, make the glaze by adding honey, whole grain mustard, white wine, butter, fresh thyme, and salt to a small saucepan. Simmer for 5 minutes, then remove from heat.
When the 1 hour is up, brush the glaze over the entire top of the turkey.
Roast for 15 more minutes, then repeat brushing the glaze over top.
Roast again for another 15 minutes. Brush with glaze again. Check the internal temperature of the turkey. If it registers under 165 degrees F, place back in the oven and roast for another 10 to 15 minutes or until the temperature registers 165 F.
Brush one last time with glaze, cover with foil, and let rest for at least 20 minutes before carving.

Notes

For a 6 to 8 pound turkey breast, it'll take about 2 full days to defrost in the refrigerator. Defrosted raw turkey can also sit a day or two in the fridge, so if you're worried about the turkey defrosting in time, you can always defrost it a day or so earlier!
The turkey breast may not sit upright in the baking dish. This is okay, just lay it on its side and flip, using 2 forks, halfway through cooking so both sides can brown. If it’s browning too much, you can tent with foil for the remainder of the cook time.

Nutrition