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Orange Honey Glazed Roast Turkey Breast

INGREDIENTS:

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

DIRECTIONS:

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.