Juicy Honey Baked Turkey Breast
Tender honey-baked turkey breast with a rich, flavorful glaze and easy pan sauce. Perfectly juicy and delicious.
Servings: 6 servings
Calories: 515kcal
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
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- ¼ 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 + ½ teaspoon fine sea salt + ½ 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 400°F/ 200°C 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 165°F/ 74°C. 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 + ¼ 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.
Nutrition
Serving: 1/6 of the dish | Calories: 515kcal | Carbohydrates: 12g | Protein: 60g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 1147mg | Potassium: 791mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 82IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 4mg