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    Orange-Honey Glaze:

    • 3/4 cup honey

    • 1 teaspoon, orange zest

    • 1/4 cup fresh squeezed orange juice

    • 1 tablespoon apple cider vinegar

    • 1 teaspoon Dijon mustard

    • 1/2 teaspoon salt

    • 1/4 teaspoon cracked black pepper

    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 Provence

    • 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 appropriately.

    -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.