Juicy, herb-scented roast turkey breast with crisp, golden skin and a sticky-sweet honey-Dijon glaze; excellent served warm with pan sauce or sliced cold for sandwiches.
Sunday-Level Roast for a Smaller Table
A single turkey breast gets all the best parts of a holiday roast—crispy, herb-scented skin and a sticky honey‑Dijon finish—without hauling out the whole bird.
This is the roast to make when you want that slow-roast feeling but you're feeding four (or making extra sandwiches). Using a bone-in, skin-on turkey breast concentrates flavor and shortens the oven time: you get golden, crackly skin and juicy meat that still tastes like a celebration. The honey‑Dijon glaze adds a glossy, slightly tangy sweetness that caramelizes just enough to be irresistible.
The trick is all in the prep. Bring the breast near room temperature and pat it very dry so the skin crisps nicely. An herb butter—softened butter mixed with minced garlic, chopped thyme and rosemary, lemon zest, a touch of olive oil, salt, and pepper—goes under the skin and on top so the meat steams in its own scented fat and the exterior browns beautifully. Roast at 375°F with a cup or so of low-sodium chicken broth in the pan to keep drippings from burning and to give you the base for an easy pan sauce.
About 10–15 minutes before the turkey reaches 150–155°F in the thickest part of the breast, brush on a thin layer of the honey‑Dijon glaze and return it to the oven so the glaze becomes sticky and lacquered but not scorched. Let the breast rest at least 15 minutes after roasting—this keeps the slices juicy. For a quick pan sauce, deglaze the roasting pan with the reserved broth, add a splash of lemon, and whisk in a little butter; strain if you like a smoother finish.
Make-ahead bonus: roast one day ahead and slice cold for sandwiches, or warm sliced meat gently in the pan sauce for a fuss-free weeknight dinner. Serve with simple roasted vegetables, mashed potatoes, or a crisp salad—the kind of meal that tastes like Sunday, even on a Tuesday.
Ingredients
How to Make Golden Honey Glazed Roast Turkey Breast
- Remove the turkey breast from the refrigerator 20–30 minutes before roasting and pat it very dry with paper towels; preheat the oven to 375°F (190°C).
- Mince the garlic and finely chop the thyme and rosemary; zest the lemon and squeeze 1 tbsp lemon juice, then combine the softened butter, garlic, herbs, lemon zest, olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl to make an herb butter.
- Gently loosen the skin from the breast with your fingers and spread about two-thirds of the herb butter evenly under the skin directly onto the meat, then spread the remaining butter over the skin; place the breast on a rack set in a roasting pan, breast-side up.
- Pour the chicken broth into the bottom of the roasting pan (not over the breast) to keep drippings from burning and maintain moisture; roast uncovered at 375°F until an instant-read thermometer in the thickest part of the breast reads 150–155°F, about 50–60 minutes for a 3 lb breast.
- While the turkey roasts, whisk together the honey, Dijon mustard, the remaining 1/2 tsp lemon juice and 1/4 tsp black pepper; reserve 1 tbsp of this mixture for finishing the pan sauce.
- When the breast reaches 150–155°F, remove it briefly from the oven and brush the honey-Dijon glaze all over the skin; mix the cornstarch with 1 tbsp cold water to make a slurry and whisk into the remaining glaze in the bowl if you prefer a slightly thicker finish.
- Increase the oven temperature to 425°F and return the glazed breast to the oven for 8–12 minutes, or until the glaze is golden and an instant-read thermometer inserted into the thickest part reaches 165°F; watch carefully so the glaze does not burn.
- Transfer the turkey to a cutting board, tent loosely with foil and rest for 15–20 minutes while you make a quick pan sauce: pour the roasting pan juices into a saucepan, skim excess fat, add the reserved tablespoon of glaze and simmer 3–5 minutes to reduce slightly.
- Slice the turkey breast against the grain and serve warm with the pan sauce spooned over slices; the turkey also chills well and makes excellent cold sandwiches.
Recipe Card
Golden Honey Glazed Roast Turkey Breast
Juicy, herb-scented roast turkey breast with crisp, golden skin and a sticky-sweet honey-Dijon glaze; excellent served warm with pan sauce or sliced cold for sandwiches.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Servings
- 4
Ingredients
Instructions
- Remove the turkey breast from the refrigerator 20–30 minutes before roasting and pat it very dry with paper towels; preheat the oven to 375°F (190°C).
- Mince the garlic and finely chop the thyme and rosemary; zest the lemon and squeeze 1 tbsp lemon juice, then combine the softened butter, garlic, herbs, lemon zest, olive oil, 1 tsp kosher salt and 1/2 tsp black pepper in a small bowl to make an herb butter.
- Gently loosen the skin from the breast with your fingers and spread about two-thirds of the herb butter evenly under the skin directly onto the meat, then spread the remaining butter over the skin; place the breast on a rack set in a roasting pan, breast-side up.
- Pour the chicken broth into the bottom of the roasting pan (not over the breast) to keep drippings from burning and maintain moisture; roast uncovered at 375°F until an instant-read thermometer in the thickest part of the breast reads 150–155°F, about 50–60 minutes for a 3 lb breast.
- While the turkey roasts, whisk together the honey, Dijon mustard, the remaining 1/2 tsp lemon juice and 1/4 tsp black pepper; reserve 1 tbsp of this mixture for finishing the pan sauce.
- When the breast reaches 150–155°F, remove it briefly from the oven and brush the honey-Dijon glaze all over the skin; mix the cornstarch with 1 tbsp cold water to make a slurry and whisk into the remaining glaze in the bowl if you prefer a slightly thicker finish.
- Increase the oven temperature to 425°F and return the glazed breast to the oven for 8–12 minutes, or until the glaze is golden and an instant-read thermometer inserted into the thickest part reaches 165°F; watch carefully so the glaze does not burn.
- Transfer the turkey to a cutting board, tent loosely with foil and rest for 15–20 minutes while you make a quick pan sauce: pour the roasting pan juices into a saucepan, skim excess fat, add the reserved tablespoon of glaze and simmer 3–5 minutes to reduce slightly.
- Slice the turkey breast against the grain and serve warm with the pan sauce spooned over slices; the turkey also chills well and makes excellent cold sandwiches.
Nutrition
- Carbohydrates
- 13
- Saturated Fat
- 7
- Sodium
- 700
- Fiber
- 0.5
- Unsaturated Fat
- 9
- Protein
- 46
- Fat
- 20
- Cholesterol
- 140
- Trans Fat
- 0
- Calories
- 440
- Sugar
- 12