I love honey baked ham, but this honey baked turkey might just be my new favorite recipe for Easter. This deliciously sweet and savory honey baked turkey recipe uses simple ingredients and includes easy step-by-step instructions to make the best turkey that your whole family will love!
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What’s in this Honey Baked Turkey Recipe?
Inspired by a classic honey baked ham, I think this glazed turkey breast is just perfectly sweet and savory. It’s perfect for a small holiday get-together or an elevated weeknight meal for the fam! This has been my kid’s favorite turkey recipe that I’ve made to date!
- Boneless Turkey Breast: You’ll need a 3-pound breast for this recipe. I grabbed one wrapped in netting for presentation, but it’s not necessary.
- Kosher Salt: Enhances the flavor of the turkey and the glaze.
- Poultry Seasoning: A delicious blend of herbs and spices that brings out the natural flavor of the turkey.
- Spices: Ground paprika, onion powder, garlic powder, and black pepper enhance the overall flavor even more.
- Unsalted Butter: Helps the seasoning stick to the turkey and helps create a rich and shiny glaze.
- Honey: Sweetens the glaze. Swap the honey for maple syrup for a different flavor.
- White Wine: Adds a touch of acidity to the glaze to balance the sweetness. Feel free to swap the white wine for chicken, turkey, or vegetable broth.
- Dijon Mustard: Adds a bit of spicy and sharp flavor to the glaze.
Variations To Try
It’s easy to change up the flavor of this turkey breast by using different spices and seasonings. When I’m feeling something a little more savory, I’ll swap out the spices for my favorite turkey rub.
How to Store and Reheat
Store leftover honey baked turkey in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or reheat the entire breast covered in a 350°F oven for 20-30 minutes, until warmed through.
How to Freeze
Freeze honey baked turkey whole or in individual servings in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This honey baked turkey pairs beautifully with classic holiday side dishes such as crockpot mashed potatoes, roasted vegetables, cranberry sauce, turkey gravy, dinner rolls, and so much more! An added bonus is that this turkey makes good leftovers for sandwiches and wraps the next day!
Notes from the Test Kitchen
Want to make a whole turkey? This seasoning and glaze will work! Depending on the size of your turkey, you may need to double or triple the glaze ingredients. You’ll also need to increase the cooking time accordingly. After the first 45 minutes, continue basting the turkey every 30 minutes until 165°F at the thickest point.
Honey Baked Turkey Recipe
Ingredients
For the Turkey
- 3 pounds boneless turkey breast
- 1½ teaspoons kosher salt
- ½ teaspoon poultry seasoning store-bought or homemade
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter ¼ stick
For the Glaze
- ⅓ cup honey
- 2 tablespoons unsalted butter ¼ stick
- 2 tablespoons white wine
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
The Day Before…
- Pat the turkey dry with paper towels.3 pounds boneless turkey breast
- In a small dish, combine the salt, poultry seasoning, paprika, onion powder, garlic powder, and pepper. Rub the seasoning mixture all over the turkey breast.1½ teaspoons kosher salt, ½ teaspoon poultry seasoning, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper
- Wrap the turkey breast in plastic wrap and refrigerate overnight (at least 8 hours).
The Day Of…
- Preheat oven to 325°F.
- Place the turkey breast in a baking dish.
- Melt the butter and rub it over the turkey.2 tablespoons unsalted butter
- Place the turkey in the oven and roast for 30 minutes.
- While the turkey is roasting, make the glaze. In a saucepan, combine the honey, butter, white wine, Dijon mustard, salt, and pepper.⅓ cup honey, 2 tablespoons unsalted butter, 2 tablespoons white wine, 1 tablespoon Dijon mustard, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Turn heat to medium-high until it starts to bubble. Then, reduce to a simmer and cook for 2-3 minutes.
- When 30 minutes has passed, remove the turkey from the oven and spread ⅓ of the glaze over the turkey. If the skin is becoming too brown, loosely cover it with aluminum foil.
- Roast for another 30 minutes. Remove the turkey from the oven and spread with ⅓ of the glaze.
- Continue roasting for the remaining 15 minutes.
- Check the temperature at the meatiest part to ensure it has reached 165°F.
- Spread the remaining glaze over the turkey.
- Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
Becky’s Tips
- Don’t skip the overnight chill in the refrigerator; it enhances the flavor immensely!
- Grab the chart to find out how long it takes to roast turkey breast. Estimate 15-20 minutes per pound.
- Make sure the turkey is fully cooked to 165°F internally at the thickest point.
- Be sure to let the turkey breast rest covered with foil for 15 minutes to lock in the juices.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Baked Turkey Step by Step
Prep the Turkey: Pat a 3-pound boneless turkey breast dry with paper towels.
Season the Turkey: In a small dish, combine 1½ teaspoons of kosher salt, ½ teaspoon of poultry seasoning, ½ teaspoon of ground paprika, ½ teaspoon of onion powder, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper. Rub the seasoning mixture all over the turkey breast. Wrap the turkey breast in plastic wrap and refrigerate overnight (at least 8 hours).
Roast the Turkey: Preheat the oven to 325°F. Place the turkey breast in a baking dish. Melt 2 tablespoons of unsalted butter and rub it over the turkey. Place the turkey in the oven and roast for 30 minutes.
Make the Glaze: While the turkey is roasting, make the glaze. In a saucepan, combine ⅓ cup of honey, 2 tablespoons of unsalted butter, 2 tablespoons of white wine, 1 tablespoon of Dijon mustard, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Turn the heat to medium-high until it starts to bubble. Then, reduce to a simmer and cook for 2-3 minutes.
Glaze the Turkey: When 30 minutes has passed, remove the turkey from the oven and spread ⅓ of the glaze over the turkey. If the skin is becoming too brown, loosely cover it with aluminum foil. Roast for another 30 minutes. Remove the turkey from the oven and spread with ⅓ of the glaze. Continue roasting for the remaining 15 minutes. Check the temperature at the meatiest part to ensure it has reached 165°F. Spread the remaining glaze over the turkey. Loosely cover the turkey with foil and let it rest for 15 minutes before carving.
