13 Nov Orange Honey Glazed Roast Turkey Breast
• 3/4 cup honey
• 1 teaspoon, orange zest
• 1/4 cup fresh squeezed
• 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
• Black pepper
• 2 teaspoons herbs de
• 1 teaspoon paprika
• 1 teaspoon chopped fresh
• 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.