Honey Roasted Turkey Breast

READY IN: 2hrs 15mins
Recipe by Abba Gimel

I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.

Top Review by dswaney1975

I made this for my wife tonight and she said it was the best home cooked turkey that she ever had! It turned out juicy and the marinade was delicious! I didn%u2019t have any fresh rosemary or margarine so I used dried rosemary and regular butter and when serving the cut turkey I heated up the pan marinade and poured a bit of it over the meat slices to give it extra flavor it was a hit.

Ingredients Nutrition

Directions

  1. Place the turkey breast in a shallow roasting pan.
  2. In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
  3. If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
  4. If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
  5. Place the sprig of rosemary across the top of the breast.
  6. Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
  7. Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.

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