Honey Baked Turkey Breast

Slices of roasted turkey breast shown close up with visible herbs and a natural backdrop.

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.

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Prep Time 10

Cook Time 1 20

Marinading 12

Total Time 13 30

Course Main

Cuisine American

Servings

Calories 366 kcal

Ingredients

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

Instructions

The night before

Pat the turkey dry with paper towels.
3 lb 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 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
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 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 tablespoon butter
3 tablespoon 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 tablespoon butter
1 tablespoon honey
¼ cup granulated sugar
¼ teaspoon salt
¼ teaspoon poultry seasoning
¼ teaspoon 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 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 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.

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Nutrition

Nutrition is per serving

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