Honey Roasted Turkey Breast

Sliced Baked Turkey Breast with honey gravy on platter.

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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!

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 414kcal

Author: Linda Warren

Equipment

1 Large Reynolds Cooking Bag

Ingredients

1 Tablespoon all-purpose flour
½ cup butter
½ cup honey
½ cup white wine
1 sprig fresh rosemary, about 6" long
2 to 2-½ pound turkey breast fresh
Salt & fresh ground pepper, to taste

Instructions

Preheat oven to 350°F.
Prepare bag by sprinkling flour inside the bag and shake to disperse. Place in pan that is at least 2” deep to prevent spills.
In a medium saucepan, 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. Season the breast with salt and pepper. Place in the oven bag and drizzle the honey-butter mixture over the top. Close the cooking bag with the nylon tie provided and cut six ½” slits in top of the bag. Cut off any excess above the tie.
Place in the oven and cook 1 to 1-½ hours or until the turkey reaches an internal temperature of 160 degrees.
Remove the turkey breast from the oven, open the bag carefully to let the steam escape, then lift the turkey breast out of the bag and wrap in foil for 15 minutes before carving.
Strain drippings from the turkey bag, drizzle some over slices and serve remaining sauce on the side. Optional: Pour drippings into a small saucepan. Mix a little flour and water to make a liquidy paste then add slowly to the drippings, stirring constantly. Simmer until it thickens slightly for a delicious honey gravy.

Notes

STORE/FREEZE/REHEAT

Store cooled leftover turkey in an airtight container in the refrigerator for up to four days.

Freeze turkey slices in foil or plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.

Reheat slices in the microwave or oven just until warmed through. You can also reheat it in a covered dish with a little broth or leftover gravy to keep it moist.

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