Honey Baked Turkey Recipe - The Cookie Rookie® (2024)

4.82 from 22 votes

Author: Becky Hardin

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

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.

• Swap the honey for maple syrup for a different flavor.
• Feel free to swap the white wine for chicken, turkey, or vegetable broth.
• Don’t skip the overnight chill in the refrigerator; it enhances the flavor immensely!
• 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.

Storage:Store honey baked turkey in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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