Roast Turkey Breast with Honey Glaze and Roasted Veggies

Hey, I’m actually getting out ahead of the holiday with a holiday recipe! Normally, I don’t get around to posting or trying these things way after the holiday, and once I find a recipe I’m happy with, instead of saving the recipe for a the lead-up to an appropriate holiday, I post it right away out of excitement. I managed to hang onto this one this time!

It was hard, though, because this turkey breast is just so dang good. There are a lot of good roast turkey recipes out there, but this honey-glazed roast turkey breast is a particular favorite in our house – mostly because neither Scott nor I are fans of dark meat. That, and it’s versatile. It’s gorgeous and delicious plated up with roasted veggies for a holiday meal, or you can just throw one in the oven and slice it thinly for sandwiches.

On top of that, it’s ridiculously easy. You just need a pan for the turkey, a pan for the veggies, a few healthy ingredients, you can prep the whole thing in advance, and then throw it in the oven for a couple of hours and forget about it. But when it’s done, it looks and tastes wonderful.

I do have plans later for showing you how we roast a whole bird, and one of these days, I’ll get around to showing you how we’ve roasted ours on the grill. But if you’re looking for something to add a little punch of flavor and sweetness for your Thanksgiving table, and if you’re not looking to cook a whole bird, try this one on for size.

Roast Turkey with Honey Glaze and Roasted Veggies

Serves 4.

What You’ll Need:

For the turkey:

  • 1 whole boneless turkey breast
  • 1/2 cup crushed pineapple
  • 1/2 cup orange juice
  • 4 tbsp honey
  • 2 tsp Cajun seasoning – mix equal parts:
    • salt
    • garlic powder
    • paprika
    • black pepper
    • onion powder
    • oregano
    • thyme
  • 2 tbsp cold water
  • 2 tsp cornstarch
  • 2 tbsp butter, melted

For the vegetables:

  • 4 carrots, peeled and cut into sticks
  • 2 cups broccoli florets
  • 4 Yukon gold potatoes, diced
  • 4 cloves garlic
  • 4 sprigs fresh rosemary
  • 2-3 tbsp olive oil
  • salt and pepper to taste
  • 2-3 tbsp butter

How to Make It:

1. Heat oven to 325F. Place turkey breast, skin side down, in a shallow roasting pan. Rub with Cajun seasoning until coated. Roast for 1 hour.

2. Mix together pineapple, honey, orange juice, and water. After one hour, glaze the turkey and return to the oven. Keep cooking turkey until a meat thermometer reads 165F {ours took about 2 hours}.

3. About 35 minutes before turkey is done, drizzle a rimmed sheet pan with olive oil and scatter with diced potatoes, broccoli, and carrots. Sprinkle with salt and pepper and dot with slices of butter. Tuck in garlic cloves and arrange rosemary over the top. Bake with turkey until roasted through.

4. Pour turkey pan drippings into a measuring cup. Add enough water to reach 1 cup. Heat in a small saucepan until boiling. Mix in cornstarch and butter, and boil and stir 1 additional minute, until thickened. Pour into gravy dish.

5. Serve and enjoy!

How are you guys planning on celebrating Turkey Day?

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