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    Orange Honey Glazed Roast Turkey Breast


    Orange-Honey Glaze:

    • 3/4 cup honey

    • 1 teaspoon, orange zest

    • 1/4 cup fresh squeezed

    orange juice

    • 1 tablespoon apple cider


    • 1 teaspoon Dijon mustard

    • 1/2 teaspoon salt

    • 1/4 teaspoon cracked black


    Roasted Turkey Breast:

    • 2 (2-3 pound) half turkey

    breasts, bone-in and skin on

    • Canola or olive oil

    • Salt

    • Black pepper

    • 2 teaspoons herbs de


    • 1 teaspoon paprika

    • 1 teaspoon chopped fresh

    rosemary leaves

    • 1 teaspoon fresh thyme


    What’s Thanksgiving without Turkey – but sometimes you

    don’t need or want a whole turkey – this delicious recipe is

    for a turkey breast, feel free to use it on a whole turkey or

    even a boneless turkey roast – just adjust the cooking time


    -Begin by preparing the orange-honey glaze: add all of

    the ingredients to a small sauce pan, and whisk to

    combine; bring to the boil and reduce the heat to low to

    gently simmer the glaze for 10 minutes.

    -Divide the glaze in half by pouring it into two small bowls

    or glass containers, and allow it to cool until thickened

    and glossy before using. (One portion is used during the

    roasting, and the other is reserved for use after roasting.)

    -To prepare the roast turkey breasts: preheat the oven to

    375°, and line a baking sheet with foil.

    -Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of

    tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of the

    turkey breasts, along with the herbs de Provence and the paprika divided equally among each.

    -Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with one of

    the bowls of the glaze (reserving the other portion for use after the turkey is cooked).

    -Continue to roast for another 10 minutes, and then brush on more of the glaze. -Continue to roast for

    another 10 minutes, and brush once more with the glaze; roast for about another 10 minutes, and

    remove the breasts from the oven once the internal temperature reaches 165°. -Allow the turkey

    breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle just a little of the

    reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.