Honey Glazed Turkey Breast With Rosemary – Simple, Juicy, and Flavorful

This honey glazed turkey breast with rosemary is a cozy, no-fuss dish that smells incredible as it cooks and tastes even better on the plate. It’s perfect for smaller gatherings, meal prep, or when you want the flavors of a holiday roast without the full turkey commitment. The glaze hits that sweet-savory balance while the rosemary adds a warm, herbal note.

You’ll get browned, caramelized edges and tender, juicy slices throughout. It’s straightforward, reliable, and feels special without being complicated.

Why This Recipe Works

This recipe uses a simple honey glaze to lock in moisture and create a beautiful, glossy finish. The combination of rosemary, garlic, and citrus keeps the turkey from tasting flat, while butter adds richness.

A quick sear or high-heat start encourages browning, then a lower roast gently cooks the meat through. Resting time is built in, so the juices stay where they belong—in the turkey, not on your cutting board.

What You’ll Need

• 1 whole boneless turkey breast (2 to 3 pounds), skin-on if possible
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, softened
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon fresh thyme leaves (optional but nice)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional for color and depth)
• 1 lemon (zest and 2 tablespoons juice)
• 1/2 cup low-sodium chicken broth or water
• Fresh rosemary sprigs for roasting (optional)

Step-by-Step Instructions

1. Bring the turkey to room temperature. Take the turkey breast out of the fridge 30 to 45 minutes before cooking. This helps it cook evenly and stay juicy.
2. Preheat and prep the pan. Heat the oven to 425°F (220°C).

   Line a small roasting pan with foil for easy cleanup and set a rack inside if you have one. Pour the chicken broth into the pan to keep the environment moist.

3. Pat dry and season. Pat the turkey breast dry with paper towels. Rub it all over with olive oil.

   Mix the salt, pepper, smoked paprika, and lemon zest, then sprinkle and press this mixture onto the turkey. Tuck rosemary sprigs under the rack or around the turkey if using.
4. Make the glaze. In a small bowl, stir together honey, Dijon mustard, minced garlic, chopped rosemary, thyme, softened butter, and lemon juice. The butter helps the glaze cling and brown nicely.
5. Start hot for color. Place the turkey breast on the rack, skin side up.

   Roast for 15 minutes at 425°F to jump-start the browning.

6. Lower the heat and glaze. Reduce the oven to 325°F (165°C). Brush the turkey generously with the honey-rosemary glaze. Roast for another 45 to 70 minutes, depending on size, basting with more glaze every 15 to 20 minutes.
7. Check for doneness. Use an instant-read thermometer in the thickest part of the breast.

   You’re aiming for 160°F (71°C); it will rise to 165°F (74°C) as it rests.

8. Rest before slicing. Transfer the turkey to a cutting board and tent loosely with foil for 15 to 20 minutes. This step is crucial for juicy slices.
9. Optional pan sauce. Skim excess fat from the pan drippings. Place the pan over medium heat, add a splash of broth if needed, and simmer, scraping up browned bits.

   Reduce to a light glaze and season to taste. For a glossy finish, whisk in a teaspoon of cold butter off the heat.
10. Slice and serve. Slice against the grain into 1/4-inch pieces. Drizzle with pan sauce and garnish with extra rosemary if you like.

How to Store

• Refrigerate: Store sliced turkey in an airtight container with a little pan sauce or broth to keep it moist.

  It will keep for 3 to 4 days.

• Freeze: Wrap portions tightly, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a covered skillet with a splash of broth over low heat, or cover and heat in a 300°F oven until just warmed through.

  Avoid high heat, which dries it out.

Benefits of This Recipe

• Approachable for small groups: A turkey breast feeds a few people without the stress of a whole bird.
• Moist and flavorful: The honey glaze and gentle roasting keep the meat tender with a balanced sweet-herb finish.
• Flexible and forgiving: Works with fresh or dried herbs, and you can adjust sweetness or tang easily.
• Great for meal prep: Leftovers are excellent in sandwiches, salads, and grain bowls.
• Faster than a full roast: You get the holiday vibes in a fraction of the time.

Common Mistakes to Avoid

• Skipping the dry-off: Not patting the turkey dry leads to steaming instead of browning.
• Overcooking: Pull at 160°F and let it rest. Waiting for 165°F in the oven often results in dry meat.
• Not resting the meat: Slicing right away drains the juices. Resting is non-negotiable.
• Too much glaze too early: Adding all the glaze at the start can burn.

  Start after the high-heat phase and reapply in layers.

• Uneven seasoning: Don’t forget the underside and sides; flavor should be all around.

Alternatives

• Different sweeteners: Swap honey for maple syrup for a deeper, woodsy note. Brown sugar also works; thin it with a bit of broth.
• Herb swap: Use sage and thyme if you’re out of rosemary, or try a blend of Italian herbs.
• Citrus twist: Orange zest and juice give a brighter, holiday feel. Reduce the honey slightly if your orange is very sweet.
• Spice it up: Add a pinch of red pepper flakes or cayenne to the glaze for gentle heat.
• No-skin option: If your turkey is skinless, baste more frequently and cover loosely with foil for the first half of roasting to prevent drying.
• Slow cooker: Place seasoned turkey and a reduced glaze in the slow cooker on low for 3 to 4 hours, until 160°F.

  Broil briefly to caramelize the top.

FAQ

Can I use bone-in turkey breast?

Yes. Bone-in breasts are flavorful and stay moist, but they take longer. Plan on 20 to 25 minutes per pound at 325°F after the initial high-heat phase.

Always cook to temperature, not just time.

What if I don’t have a roasting rack?

Make a quick rack with thick slices of onion or halved carrots and celery. They lift the turkey off the pan and add aroma to the drippings.

How do I keep the glaze from burning?

Apply the glaze after the first 15 minutes at high heat, then reapply in thin layers. If the glaze darkens too quickly, tent loosely with foil and continue roasting.

Can I make this ahead?

You can season and glaze the turkey up to a day ahead.

Leave off a final glaze for roasting day, and bring to room temperature before it goes in the oven. Reheat gently with a splash of broth if cooking fully in advance.

How do I slice turkey breast cleanly?

Use a sharp slicing knife and cut against the grain into thin, even slices. If it’s bone-in, remove the breast from the bone first, then slice on a slight bias for tender pieces.

Is there a way to reduce the sweetness?

Cut the honey to 1/4 cup and add an extra teaspoon of Dijon and a splash of apple cider vinegar.

The acidity balances everything without losing the glaze effect.

Final Thoughts

Honey glazed turkey breast with rosemary is that sweet spot between special and simple. The flavors are classic, the steps are clear, and the results feel like a celebration even on a weeknight. With a good rest and a light pan sauce, you’ll have juicy slices and shiny, caramelized edges that make the whole meal sing.

Serve it with roasted vegetables, mashed potatoes, or a crisp salad, and you’re set. Keep this one in your back pocket for holidays, Sunday dinners, and everything in between.