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Honey Roasted Boneless Turkey Breast

Honey Roasted Boneless Turkey Breast - recipe card
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Juicy boneless turkey breast roasted with a sweet honey-butter glaze and fresh herbs, resulting in tender, golden-brown slices with a glossy finish. The pan sauce intensifies the savory-sweet flavors for an elegant yet simple main course.

Ingredients

Scale
  • 1 (2-pound) boneless, skinless turkey breast
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup honey
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
  • 1/2 cup low-sodium chicken broth

Instructions

  1. Preheat oven to 375°F (190°C). Pat the turkey breast dry with paper towels to ensure even browning. Season all over with kosher salt and black pepper, pressing the seasoning into the meat.
  2. Heat olive oil in a large oven-safe skillet (cast iron or stainless steel) over medium-high heat until the oil shimmers. Carefully place the turkey breast in the skillet, presentation side down, and sear without moving for 3–4 minutes until a deep golden crust forms. Flip and sear the other side for 3 minutes. This initial seal locks in juices and adds rich flavor.
  3. In a small saucepan over medium heat, combine honey, unsalted butter, minced garlic, thyme, and rosemary. Cook, stirring frequently, until the butter is fully melted and the mixture becomes fragrant, about 2 minutes. Remove from heat and set aside.
  4. Pour the chicken broth into the skillet around the turkey breast — avoid pouring directly over the seared surface to preserve the crust. Brush half of the honey-herb glaze evenly over the top and sides of the turkey.
  5. Transfer the skillet to the preheated oven. Roast uncovered for 25 minutes, then remove the skillet and brush the remaining glaze over the turkey. Return to the oven and continue roasting until an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 15–20 minutes more (total roasting time 40–45 minutes).
  6. Remove the skillet from the oven and transfer the turkey breast to a cutting board. Loosely tent with aluminum foil and let rest for 10 minutes. Resting allows the juices to redistribute, ensuring moist slices.
  7. Meanwhile, place the skillet with the pan drippings over medium heat. Bring to a simmer, scraping up any browned bits from the bottom. Cook, stirring occasionally, until the sauce reduces and thickens slightly, 3–5 minutes. Strain through a fine-mesh sieve if you prefer a smooth sauce, or serve as is.
  8. Slice the rested turkey breast against the grain into 1/2-inch thick slices. Arrange on a platter and drizzle with the warm pan sauce. Serve immediately.

Notes

Storage: Refrigerate leftover turkey in an airtight container for up to 4 days. Freeze sliced turkey with a little sauce in a freezer-safe bag or container for up to 3 months. Reheating: Place slices in a baking dish, add a splash of chicken broth, cover with foil, and warm at 350°F (175°C) for 10–15 minutes or until heated through. Avoid microwaving, which can dry out the meat.

Nutrition

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Find it online: https://copycatkitchenco.com/honey-roasted-boneless-turkey-breast/