Juicy honey-baked turkey breast with a sweet and savory glaze, baked to golden perfection. Served with a simple, rich pan sauce, this turkey is tender, flavorful, and easy to enjoy.
This honey-baked turkey breast is tender, juicy, and packed with flavor. The sweet and savory glaze caramelizes beautifully in the oven, keeping the meat moist, while the pan sauce adds a rich, savory finish.
I first tried this recipe for honey-baked turkey breast nearly 20 years ago, and I've loved it ever since. Over the years, I've made it countless times, fine-tuning the marinade until it's just right - perfectly balanced every time.
Need other amazing recipes for turkey breast that are NEVER dry? Make this delicious Dutch Oven Turkey Breast or the Slow-Roasted Turkey Breast in the Oven. You can serve any of them with Garlic Rosemary Mashed Potatoes and Caramelized Brussels Sprouts.
Ingredients: 9 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 1 hour | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Turkey breast: I use a large boneless turkey breast weighing about 3.5 lbs/ 1.6 kg. Slightly larger or smaller pieces work fine, but I recommend using an instant-read thermometer to check for doneness.
Honey marinade: Honey, white wine, soy sauce, a pinch of cayenne pepper, salt, and black pepper. Check out these Sticky Honey Lime Chicken Thighs or make the Harissa Honey Chicken, too.
The mustard: I like to use a mix of yellow mustard and Dijon for a richer, slightly spicier flavor. You can use either one on its own, but mixing them gives the best flavor. The Oven Slow-Cooked Turkey Leg is also coated with Dijon.
You'll also need butter and oil to pour over the breast before baking, a splash of water for the baking dish, and some cornstarch and chicken stock or turkey bone broth or stock for the sauce.
See the recipe card for full information on ingredients and quantities.
How to make honey-baked turkey breast?
Step #1: Marinate: Mix all the marinade ingredients in a large bowl. Add the turkey breast and turn it to coat it evenly. Cover the bowl with cling film and marinate for 3 hours, turning once or twice in between.
Step #2: Prepare for baking: Transfer the turkey to a roasting tin, reserving the marinade. Melt the butter, mix it with the oil, and pour the mixture over the turkey breast.
Step #3: Bake: Bake for 50-60 minutes, basting with the marinade and adding a small splash of water every 15-20 minutes. If the skin starts to brown too quickly, cover loosely with foil, then remove it during the last 5-10 minutes to crisp the skin.
Step #4: Make the sauce: Pour the remaining marinade, pan juices, and stock into a small saucepan. Bring to a boil, whisk in the cornstarch slurry, and let it bubble briefly until slightly thickened.
Important: Use an instant-read thermometer to check doneness. The internal temperature should reach 165ยฐF / 75ยฐC. If it hasn't, continue baking, checking every 5 minutes until it reaches the right temperature. Keep in mind that thicker pieces may need extra time.
Tips
Let the honey turkey sit at room temperature for 30 minutes before baking so it cooks evenly.
Basting with the reserved marinade every 15 minutes keeps the meat juicy and gives the glaze a nice shine. If the skin starts to brown too quickly, cover the turkey loosely with foil, then uncover for the last few minutes to crisp it up.
Taste the sauce before serving; it's usually perfect, but you can adjust with a pinch of salt or a dash of honey if you like.
Troubleshooting
Even a simple recipe like honey-baked turkey breast can have a few tricky spots. Here's how to handle them:
- Turkey drying out: The most common issue. Make sure to check the internal temperature with an instant-read thermometer - the thickest part should reach 165ยฐF / 75ยฐC. Don't skip basting; adding a splash of water to the baking tin helps keep the meat moist.
- Skin browning too fast: If the skin starts to darken before the turkey is done, cover the dish loosely with foil. Remove the foil during the last 5 - 10 minutes so the skin can crisp up nicely.
- Sauce too thin: If the sauce isn't thickening, whisk in a little extra cornstarch slurry and simmer for a minute until it reaches the right consistency.
Store and reheat
Store: Keep leftover honey-baked turkey breast in an airtight container in the fridge for up to 3 days.
Freeze: Sliced turkey can be frozen for up to 2 months. Thaw the meat in the refrigerator.
Reheat: Warm gently in the oven at 325ยฐF / 160ยฐC or in a covered pan on the stove with a splash of stock to keep it moist.
Juicy Honey Baked Turkey Breast
Equipment
- Plastic wrap
- Roasting tin
- Small saucepan
- Small bowl
- Small whisk
Ingredients
- 3.5 lbs turkey breast Note 1
- 3 tablespoons honey
- 4 tablespoons white wine
- 4 tablespoons soy sauce
- 2 tablespoons mustard
- 1 tablespoon Dijon mustard Note 2
- ยฝ teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ยผ cup chicken stock or turkey stock
- 1 tablespoon cornstarch
Instructions
- Make honey marinade: Mix all marinade ingredients in a large bowl.3 tablespoons honey + 4 tablespoons white wine + 4 tablespoons soy sauce + 2 tablespoons mustard + 1 tablespoon Dijon mustard + ยฝ teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Marinate turkey breast: Place the breast into the bowl and turn it a few times in the marinade to coat it all over. Cover the bowl with plastic wrap, place it in the fridge, and let the turkey marinate for 3 hours, turning it in the marinade a couple of times in between (Note 2).3.5 lbs turkey breast
- Remove it from the fridge 30 minutes before baking and preheat the oven to 400ยฐF/ 200ยฐC in the meantime.
- Assemble the dish: Place the turkey in the roasting tin, but reserve the marinade. Melt the butter in a small saucepan. Add the oil and mix well. Pour the mixture over the turkey breast and add a splash of water to the tin.1 tablespoon butter + 1 tablespoon vegetable oil + splash water
- Bake the turkey breast for 50-60 minutes, brushing the turkey with some of the remaining marinade and adding a small splash of water to the baking dish every 15 minutes or so. The baking time depends on the thickness of the breast, so make sure to check; the internal temperature should be 165ยฐF/ 74ยฐC. If the skin gets too dark during the second half of the roasting time, cover the dish loosely with foil. Remove the foil during the last 5-10 minutes to ensure that the skin gets crispy.
- Rest the turkey breast: Remove the baking dish from the oven, cover it loosely with foil, and let the meat rest for 15 minutes before slicing it.
- Make the sauce: Pour the remaining marinade, pan juices (make sure to scrape any clinging bits into the saucepan), and the stock into the small saucepan. Bring to a simmer.marinade + pan juices + ยผ cup chicken stock
- Cornstarch slurry: In a small bowl, whisk the cornstarch with 1-2 tablespoons of cold water to get a thick yet pourable mixture.1 tablespoon cornstarch
- Thicken the sauce: Pour the mixture into the simmering sauce and let it bubble briefly until the sauce thickens slightly. I never needed to adjust the taste; the sauce is a dream as it is. But, of course, check and decide for yourself.
- Serve the sliced turkey breast immediately, drizzled with the sauce.
Notes
- Turkey breast: I use a turkey breast with the skin on. You can also use skinless breast or bone-in turkey breast. However, if you use the latter, make sure you check the doneness thoroughly, as bone-in pieces usually need a longer baking time.
- Mustard choice: You can use either yellow mustard or Dijon. Yellow mustard is mild and a little tangy, while Dijon is sharper and spicier. Mixing the two gives the best flavor.
- Marinating time: 3 hours is perfect, but if you only have 1, it will work, too. It should be at least 1 hour, though.
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