Honey Baked Turkey Breast

This Honey Baked Turkey Breast, with its golden glaze that caramelizes beautifully in the oven, strikes the perfect balance between sweet and savory. 

This recipe starts with a flavorful overnight dry rub with seasonings like paprika, nutmeg, and ground ginger, infusing the turkey with a warm, aromatic depth. Before roasting, the turkey is generously slathered in honey butter and roasted over a bed of chicken broth, keeping it moist and tender. The final touch—a mix of sugar, salt, and poultry seasoning combined with honey butter—is brushed on the turkey during the end of roasting, giving the skin a sweet, golden, crisp finish.

Whether you’re planning a festive feast or just a special Sunday roast, this dish is a crowd-pleaser that delivers incredible flavor with minimal fuss. Serve it with buttery mashed potatoes, roasted greens, and a sweet onion casserole for a deliciously easy festive meal.

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Turkey breast: 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)
Poultry seasoning: You can buy this at most grocery stores. I often make my own using this recipe.
Butter: I use salted butter as that is all we generally keep in the house, but use whatever you have.
Chicken broth: This is to keep the turkey moist as it roasts. You can use turkey or vegetable broth instead.
Granulated sugar: Regular white sugar or raw sugar is great here. You can also use brown sugar, but watch the turkey closely as it will color more quickly.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• If your turkey breast came in a mesh bag, you can leave it in it to roast. They do brown in the oven but can withstand temperatures of 450ºF/230ºC.
• If the turkey breast isn't in a mesh bag, use cooking twine/kitchen string to tie it up; this helps the turkey keep its shape and cook evenly. You can do fancy butcher trussing and knots, but to be honest, lengths wrapped around the turkey and tied in a simple knot work just as well.
• If you have a frozen turkey, ensure it is fully thawed before cooking. It is best to do this in the refrigerator. Give yourself time, as it can take up to 36 hours for a 3lb turkey breast to defrost thoroughly in the refrigerator.
• When you tent the turkey with foil, cover the whole roasting pan so that you lock the steam inside. This helps to keep the turkey moist.
• Make the sugar topping while the turkey is first roasting. This way, the melted butter starts to solidify, and it is easier to pat it all over the top of the turkey.
• The pan juices are lovely and sweet and are delicious drizzled over the turkey when you serve.  

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Use different herbs and spices in the dry rub. Swap the paprika for smoked paprika, or add rosemary or thyme along with the poultry seasoning. It also works well with some cayenne pepper for a kick. You can also carry through the holiday flavors and add cinnamon or cloves. 
• Add orange or lemon zest to the dry rub.
• You can add a little mustard to the sugar topping. This balances the sweetness wonderfully (my kids weren't as impressed with that one)
• You can also add some alcohol to the glaze. Bourbon works especially well, as does Brandy and Southern Comfort. 
• Add some fruity flavors with some orange zest in the sugar topping.

Sides: This is a great, easy holiday recipe, so you can go for all the trimmings, and I never say no to stuffing balls! And it works wonderfully with this onion casserole. But my kids loved this with some mashed potato and some kale and bacon (all drizzled with the sweet pan juices) 

Wine: When pairing wine with honey baked turkey breast, look for one that will balance the sweetness of the honey and sugar.
An oaked Chardonnay is a great choice; its buttery, creamy notes mirror the honey butter glaze and the richness of the turkey. If you prefer a touch of sweetness, a Riesling (off-dry or semi-sweet) pairs wonderfully, enhancing the honey's sweetness while balancing the savory herbs and spices.
For reds, a Pinot Noir is a great option. Its light body and red berry flavors won't overpower the turkey, and its earthy undertones complement the glaze's sweetness. If you want something bolder, try a Zinfandel with soft tannins and ripe fruit notes that pair well with the caramelized glaze and warm spices.