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.
Ingredient Notes
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.
Serving Suggestions for Honey Baked Turkey Breast
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.
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Honey Baked Turkey Breast
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.
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
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Pat the turkey dry with paper towels.3 lb turkey breast
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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.)
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Combine the salt, poultry seasoning, dried rosemary, paprika, onion powder, ground nutmeg, ground ginger, and allspice in a small bowl.1 teaspoon salt1 teaspoon poultry seasoning½ teaspoon dried rosemary½ teaspoon paprika½ teaspoon onion powder¼ teaspoon ground nutmeg¼ teaspoon ground gingerpinch allspice
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Rub the seasoning mixture all over the turkey breast, then wrap it in plastic wrap and refrigerate overnight.
To roast the turkey
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Preheat oven to 325°F/160ºC.
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Place a wire rack in a roasting pan.
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Pour the chicken broth into the bottom of the roasting pan. (see note 5) 3 cups chicken broth
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Remove the turkey from the plastic wrap and place on the rack.
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Combine the melted butter and honey and slather it over the turkey breast roast.2 tablespoon butter3 tablespoon honey
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Tent the turkey and roasting pan loosely with foil.
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Roast the turkey breast for 1 hour.
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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 butter1 tablespoon honey¼ cup granulated sugar¼ teaspoon salt¼ teaspoon poultry seasoning¼ teaspoon smoked paprika
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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
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Turn the oven up to 350ºF/180ºC.
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Pat the thick sugar mixture over the top of the turkey.
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Place back in the oven uncovered and roast for 15 minutes until golden brown and the internal temperature is 150ºF/65ºC. (see note 3)
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If the top starts to color too quickly before the internal temperature is reached, loosely cover it with foil.
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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.
Nutrition
Calories: 366kcal | Carbohydrates: 21g | Protein: 50g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 140mg | Sodium: 550mg | Potassium: 391mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 362IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 2mg
Nutrition is per serving
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