Glazed Honey Roasted Turkey

I used to think making turkey was this huge, scary task that only grandmas could pull off. Every Thanksgiving, I’d stress about dry meat and hours of prep work. Then I discovered honey roasted turkey, and everything changed.

The secret is that honey keeps the turkey moist while giving it this gorgeous golden color. You don’t need fancy techniques or a million ingredients. Just a good turkey, some honey, and a few simple seasonings. It’s become my go-to recipe whenever I want to impress without the stress.

What Kind of Turkey Should I Use?

For this honey roasted turkey recipe, you’ll want to stick with boneless turkey breast as called for in the ingredients. You can use either a whole boneless turkey breast or turkey breast cutlets, though a whole breast will give you more control over cooking and slicing. Fresh turkey breast is ideal, but frozen works just fine too – just make sure to thaw it completely in the refrigerator before cooking, which can take 24-48 hours depending on size. When shopping, look for turkey breast that’s free of added solutions or brines, since we’re adding our own seasonings and the honey glaze will provide plenty of flavor.

Options for Substitutions

This honey roasted turkey recipe is pretty forgiving when it comes to swaps:

• Boneless turkey breast: If you can’t find boneless turkey breast, a bone-in breast works too – just add about 15-20 minutes to the cooking time. You could also use chicken breasts, but reduce the cooking time by about half.
• Poultry seasoning: No poultry seasoning? Mix together ½ teaspoon dried sage, ¼ teaspoon dried thyme, and ¼ teaspoon dried rosemary. Italian seasoning also works in a pinch.
• Honey: Maple syrup makes a great substitute and gives a slightly different but equally tasty flavor. You can also use brown sugar mixed with 2 tablespoons of water.
• White wine: Replace with chicken broth, apple juice, or even just water with a splash of lemon juice. The liquid helps create steam and keeps the turkey moist.
• Dijon mustard: Regular yellow mustard works fine, or you can use whole grain mustard for a bit more texture. If you’re out of mustard entirely, just skip it – the honey glaze will still be delicious.
• Unsalted butter: Salted butter is perfectly fine to use – just reduce the added salt in the recipe by about half. Olive oil can also work as a substitute.

Watch Out for These Mistakes While Cooking

The biggest mistake when roasting turkey breast is overcooking it, which turns this lean cut dry and tough – use a meat thermometer and pull it from the oven when it hits 160°F, as it will continue cooking to the safe 165°F while resting.

Don’t skip letting your turkey come to room temperature for about 30 minutes before roasting, since cold meat cooks unevenly and can result in a dried-out exterior before the center is done.

When applying the honey glaze, wait until the last 20-30 minutes of cooking to prevent burning, and if the skin starts getting too dark, simply tent it with foil.

Finally, resist the urge to slice into your turkey right away – letting it rest for 10-15 minutes allows the juices to redistribute throughout the meat, keeping every slice moist and flavorful.

What to Serve With Honey Roasted Turkey?

This honey roasted turkey pairs beautifully with classic sides like creamy mashed potatoes and roasted vegetables such as Brussels sprouts, carrots, or green beans. The sweet honey glaze on the turkey works really well with savory stuffing and tangy cranberry sauce, making it feel like a holiday feast any time of year. For a lighter option, try serving it with a simple mixed greens salad dressed with a light vinaigrette to balance out the richness of the honey glaze. Don’t forget some warm dinner rolls or cornbread to round out the meal and soak up any extra pan juices from the turkey.

Storage Instructions

Refrigerate: Your honey roasted turkey will keep beautifully in the fridge for up to 4 days when stored in an airtight container or wrapped tightly in foil. I like to slice it up right after it cools so it’s ready for sandwiches or quick meals throughout the week.

Freeze: This turkey freezes really well for up to 3 months! Slice it first, then wrap portions in plastic wrap and place in freezer bags. Having pre-sliced turkey in the freezer is such a lifesaver for quick dinners or when you need protein for salads.

Warm Up: To enjoy your leftover turkey, gently warm slices in a covered skillet with a splash of chicken broth over low heat. You can also microwave it on medium power for 30-60 seconds, but be careful not to overcook it or it’ll dry out.

Preparation Time	480-600 minutes
Cooking Time	75-90 minutes
Total Time	555-690 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2200
• Protein: 265-285 g
• Fat: 55-65 g
• Carbohydrates: 70-80 g

Ingredients

For the turkey and rub:

• 1/4 tsp black pepper
• 1/2 tsp onion powder
• 2 tbsp unsalted butter (melted for easier application)
• 1 1/2 tsp kosher salt
• 1/2 tsp paprika (for color and mild flavor)
• 1/2 tsp garlic powder
• 1/2 tsp poultry seasoning
• 3 lb boneless turkey breast

For the honey glaze:

• 2 tbsp white wine
• 1/4 tsp black pepper
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1/3 cup honey (I use Local Hive honey for its rich flavor)
• 1 tbsp dijon mustard

Step 1: Season the Turkey

• 3 lb boneless turkey breast
• 1 1/2 tsp kosher salt
• 1/2 tsp poultry seasoning
• 1/2 tsp ground paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Pat the turkey breast dry with paper towels to remove any excess moisture.

In a small dish, combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon poultry seasoning, 1/2 teaspoon ground paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.

Rub this seasoning mixture all over the turkey breast, ensuring it is evenly coated.

Wrap the seasoned turkey breast in plastic wrap and refrigerate it overnight, or for at least 8 hours, to allow the flavors to fully absorb.

Step 2: Prepare and Roast the Turkey

• seasoned turkey breast from Step 1
• 2 tbsp unsalted butter

Preheat your oven to 325°F.

Remove the turkey breast from the refrigerator and unwrap it.

Place it in a baking dish.

Melt 2 tablespoons of unsalted butter, then rub the melted butter over the surface of the turkey breast to help it brown and keep it moist.

Place the turkey in the oven and roast for 30 minutes.

Step 3: Prepare the Honey Glaze

• 1/3 cup honey
• 2 tbsp unsalted butter
• 2 tbsp white wine
• 1 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

While the turkey is roasting, make the glaze.

In a small saucepan, combine 1/3 cup honey, 2 tablespoons unsalted butter, 2 tablespoons white wine, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

Turn the heat to medium-high until the mixture starts to bubble, then reduce to a simmer and cook for 2-3 minutes, stirring occasionally until the glaze is slightly thickened.

I like to use a good-quality Dijon mustard for extra tang in the glaze.

Step 4: Glaze and Finish Roasting the Turkey

• partially roasted turkey breast from Step 2
• honey glaze from Step 3

After the initial 30 minutes of roasting, remove the turkey breast from the oven and brush 1/3 of the honey glaze (from Step 3) evenly over the turkey.

If the skin is browning too quickly, tent the turkey loosely with aluminum foil.

Return the turkey to the oven and roast for another 30 minutes.

Remove from the oven, brush with another 1/3 of the glaze, and continue roasting for a final 15 minutes, or until the internal temperature at the thickest part reaches 165°F.

For even glazing, make sure the turkey is basted well each time.

Step 5: Finish and Rest the Turkey

Once the turkey reaches the proper temperature, take it out of the oven and spread the remaining glaze over the top.

Loosely cover the turkey with foil and let it rest for 15 minutes before carving.

This resting time helps the turkey retain its juices and makes it easier to carve.

I always let it rest—it’s the key to a juicy turkey breast!