Honey Roasted Turkey Breast

This Honey Roasted Turkey Breast is super easy to make and covered with a honey butter marinade that is out of this world. The turkey comes out moist with a buttery sweetness that is mouthwatering.  A great idea for small scale Thanksgivings, extra servings of white meat on holidays or when that turkey craving strikes any time of year. And bonus, cleanup is a breeze!

Sliced turkey on fruit decorated platter.

Isn’t it great when you have lots of family coming for Thanksgiving.  When there’s a crowd, it’s so much fun to buy and fix the biggest turkey you can find, ours is a good 23 pounds this year! Of course, I like to fix a big one even when its just the two of us! Why? Because I love so many recipes you can make with leftover turkey, like homemade turkey soup, Turkey Tetrazzini with Cheddar Cheese, and Turkey a la King. And luckily it freezes well.

Overhead of roasted turkey breast on white platter decorated with herbs and fruit.

But, if you are cooking for just two of you, and don’t want to fuss with that big dinner, the best thing to fix is this delicious honey roasted turkey breast. It’s a great way to celebrate a small scale Thanksgiving or to feed additional guests  rather than cooking an extra turkey. Or maybe you just like the extra white meat (that’s totally me). Worried about not having gravy (cause what’s turkey without gravy?), no problem. Just whip up a rich Mushroom Wine Gravy which pairs perfectly with it.

Pouring honey gravy over sliced turkey.

This oven roasted turkey breast recipe is so simple that you just might want to keep it handy all year round. How easy is it? Everything is thrown into an oven cooking bag, which not only helps keeps the turkey super moist, but makes clean up a breeze too.  You’ll be in and out of the kitchen in no time! And don’t forget to drizzle the finished roasted breast with some of the extra honey butter sauce. I even serve some on the side for an extra dose of deliciousness.

Tips 

  • Thaw turkey breast in the refrigerator prior to cooking.
  • Allow to rest 10 minutes after roasting before slicing. This allows the juices to be absorbed back into the meat.
  • Make sure the turkey breast is cooked thoroughly. The thermometer should read 160-165 degrees in the thickest part of the breast.
  • Leftovers will keep up to 4 days in the refrigerator or about 2-3 months frozen.
  • Don’t like wine? Sub in chicken broth.
  • Change out the rosemary and use fresh sage instead.

Variations

  • Switch out honey for maple syrup. You’ll still have that same sweet flavor but with a maple overtone. 
  • In lieu of the honey butter, mix the butter with creole seasoning and rub all over the breast. (Bacon goes great with this flavor. Just wrap it around the breast prior to cooking) Bake as shown in recipe below. 
  • Add onions and potatoes to the bottom of the pan and place turkey on top. Voila! Instant side dish with no extra work.

Directions for oven roasted turkey breast

Steps to make honey marinade and prepping breast.

  1. Gather all the ingredients. (photo 1)
  2. In a small saucepan, combine the butter, honey and rosemary sprig. Simmer for 5 minutes, stirring occasionally. When done, remove from heat and discard rosemary. (photo 2)
  3. Prepare the turkey breast for the honey butter sauce by piercing the breast 8-10 times with a sharp knife. (photo 3)
  4. Prepare cooking bag by dusting the inside with the flour. Shake around a bit then lay out in a roasting pan. Place turkey breast in bag. (photo 4)
  5. Season the turkey breast with ground pepper then pour honey butter sauce over it. (photo 5)
  6. Tie the bag with the provided nylon closure then make 6 small cuts in the top of bag to allow steam to escape. Bake. (photo 6)

Pro Tip: When ready to take the turkey breast out of the bag, cut into the bag carefully as it will release hot steam. 

Overhead of sliced honey roasted turkey breast on platter with grapes and herbs.

It may be small but it sure looks like a feast to me! I love to decorate the platter with greens cranberries, orange slices, grapes and sprigs of rosemary to fit the occasion. Serve it with all your holiday favorites, green bean casserole, sweet potato casserole and cranberry sauce. See, the perfect easy and delicious Thanksgiving for two. 

But wait! Don’t think this honey roasted turkey breast is just for Thanksgiving! It’s good any time of year. Turkey in July, why not? Turkey sandwiches, heck yeah! Plus it’s great to use in recipes that call for rotisserie chicken. So go ahead and enjoy all year long.

Accompanying side dishes 

Mushroom Wine Gravy is a great alternative when gravy is a must. Ideal for topping everything from mashed potatoes to vegetables.  

Perfect Mashed Potatoes are easy to make and the perfect side dish for holidays and everyday dinners.

Yellow Squash Casserole is a tradition in our house during the holidays. This one is combined with cheddar cheese, bacon bits, pimento and Cheez-It crackers for a rich, delectable side dish that can accompany any meal.

Are you planning meals for the holiday? Find the best Thanksgiving recipes and Thanksgiving wine pairings on 2CM! 

Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.

 

Sliced turkey with honey butter sauce on decorated platter.

Honey Roasted Turkey Breast

A honey roasted turkey breast is an easy option for a holiday dinner or everyday. It's easy to make & cleanup is a breeze!
Print Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings
Calories: 414kcal
Author: Linda Warren

Ingredients

  • Large Reynolds Oven Bag
  • 1 Tablespoon flour
  • 1/2 cup butter
  • 1/2 cup honey
  • 1/2 cup white wine
  • 1 sprig fresh rosemary, about 6" long
  • 2 to 2-1/2 lb. turkey breast fresh
  • Fresh ground pepper

Instructions

  • Preheat oven to 350 degrees.
  • Prepare bag by adding the flour to the bag and shake to disperse.  Place in pan that is at least 2” deep to prevent spills.
  • In a medium sauce pan, combine butter, honey, wine and sprig of rosemary and gently simmer for 5 minutes. Remove from heat and discard rosemary.
  • Use a knife and puncture the turkey at intervals.  Place in oven bag and drizzle the honey-butter mixture on top of the breast.  Season with pepper.  Close bag with nylon tie and cut six ½” slits in top of bag. Cut off any excess above tie.
  • Place in oven and cook 1 to 1-1/2 hours or until the turkey reaches an internal temperature of 160 degrees.
  • Remove from oven, open bag carefully to let steam escape, lift turkey breast out and wrap in foil for 15 minutes before carving.
  • Strain drippings from turkey bag and serve on the side.

Notes

Tips 

  • Thaw turkey breast in the refrigerator prior to cooking.
  • Allow to rest 10 minutes after roasting before slicing. This allows the juices to be absorbed back into the meat.
  • Make sure the turkey breast is cooked thoroughly. The thermometer should read 160-165 degrees in the thickest part of the breast.
  • Leftovers will keep up to 4 days in the refrigerator or about 2-3 months frozen.
  • Don't like wine? Sub in chicken broth.
  • Change out the rosemary and use fresh sage instead.

Nutrition

Calories: 414kcal | Carbohydrates: 19g | Protein: 49g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 153mg | Sodium: 570mg | Potassium: 571mg | Sugar: 18g | Vitamin A: 400IU | Calcium: 35mg | Iron: 1mg

This post has been updated and was first published on November 25, 2015.

HappyThanksgiving

We are so thankful for each and every one of you that read our blog, follow us on Facebook, Pinterest or Instagram and take the time to leave comments.  It’s been wonderful to get to know so many of you and share our love of cooking with you. You are all AWESOME and we wish you and your family a beautiful, safe and happy Thanksgiving holiday!

Honey Roasted Turkey Breast

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