This Honey Baked Turkey Breast with vegetables is the perfect alternative to a full size turkey for smaller gatherings. The turkey is glazed with a simple herb honey butter to ensure crispy skin and juicy meat then cooked in the same pan with potatoes and Brussels sprouts for the ultimate easy turkey dinner.
I used half a turkey breast here but you could easily use a whole turkey breast, or turkey crown.
Honey glazed turkey breast is a great way of locking in the flavor, moisture and juices from the bird. The turkey also flavors the vegetables as they roast in the pan.
I love the ease of a sheet pan turkey dinner. It's ideal for small scale Thanksgivings and Christmas gatherings. This 3lb turkey breast will easily feed 4 but is the perfect Turkey dinner for 2 with leftovers.
- Why You'll Love This Honey Baked Turkey Breast Recipe
- Honey Baked Turkey Breast Ingredients
- How to Make Honey Baked Turkey Breast - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Honey Glazed Turkey
- Tips & Tricks For Making Honey Baked Turkey Breast
- Pin This Honey Baked Turkey Breast with Vegetables Recipe For Later
- What Do You Think?!
- More Easy Holiday Recipe Ideas
- Printable Recipe
- Honey Baked Turkey Breast with Vegetables
- Reader Comments & Ratings
Why You'll Love This Honey Baked Turkey Breast Recipe
- A turkey breast is ideal for smaller family gatherings and it's so much easier to prepare than a whole bird.
- Save time, energy and cut down on the cooking time, this 3lb breast can be baked in the oven in only 1 hour.
- This split turkey breast dinner works for Thanksgiving Day, Christmas, Easter or any other family gathering or Sunday lunch, where you want something extra special.
- Leftover turkey tasted great in sandwiches, salads or stir-fry's. Or why not try making my Leftover Turkey Quesadillas or swap the chicken for turkey in my Easy Leftover Chicken Curry.
Honey Baked Turkey Breast Ingredients
Find the full list and quantities in the recipe below.
Turkey Breast- I have used a skin-on bone-in turkey breast which will easily feed 4. I like this particular cut as the bone adds extra flavor and moisture to the meat, while the skin becomes nice and crispy and also protects the tender breast meat.
Butter - I would recommend salted butter, that's what I use for the added seasoning.
Honey- use any variety of honey, although clear honey is best.
Herbs - fresh sprig of rosemary, sage and thyme is chopped and incorporated in the honey butter. I also squeeze some extra whole sprigs in and around the potatoes while they are cooking. A garnish of chopped parsley adds a burst of fresh herb flavor just before serving and also looks really pretty.
How to Make Honey Baked Turkey Breast - Step-By-Step
Find the full printable recipe card below.
Firstly ensure that the turkey breast is brought to room temperature by taking it out of the fridge an hour before cooking. You can prepare the other ingredients and honey glaze while it sits.
To make the honey mixture glaze, combine the butter, honey and finely chopped rosemary, sage and thyme in a small bowl.
Once ready to cook, pre-heat the oven and season the turkey all over with sea salt and black pepper.
Gently separate the skin from the turkey meat and spread ⅓ of the butter mixture under the skin, then spread the remaining butter over the turkey skin and meat.
Place the potato pieces on a lined sheet pan and toss with olive oil. Season with salt and pepper then make a space in the centre and place in the turkey breast. Add whole sprigs of the herbs in and around the potatoes and turkey.
Bake for 30 minutes then add the Brussels sprouts to the pan and toss to coat in the olive oil and buttery juices. Bake for a further 30 minutes.
Once cooked, remove the turkey from the pan and allow to rest for 10 minutes, tented in foil.
Continue to cook the Brussels sprouts and potatoes for a further 10 minutes or until tender and starting to turn a golden color at the edges.
Carve the turkey. First separating the meat from the bone by carefully running a knife along, then cutting the meat into half inch slices.
Add a sprinkle of chopped fresh parsley if desired and serve with the veggies and cranberry sauce!
Frequently Asked Questions
What is the advantage of using turkey breast?
Turkey breast is becoming more and more popular now, particularly with smaller family groups. It's the easy way to cook a turkey dinner, which can be daunting for less experienced cooks.
Turkey breast is a relatively cheap joint of meat and it doesn't take as long to cook in the oven as a whole bird, making it a great budget option.
Where can I buy turkey breast?
There are no end of places that where you can buy turkey around the holiday season. Try your local butcher, or larger grocery markets. You can also check your local farm shops and there are even options to buy turkey online, direct from the producers.
If you are struggling to find turkey breast out of season, it is usually best to ask in store or look for online butchers.
Do I have to use bone in turkey?
No you can use boneless turkey breast too, just cut back on the cooking time as boneless cuts cook quicker than bone-in.
Can I make this recipe with a full turkey?
Yes, absolutely. Start by doubling or tripling the amount of honey herb butter and spread that over the whole bird. Then cook the turkey for the reccomended amount of time, depending on the size of the bird.
I would suggest only adding the potatoes for the last hour to stop them from overcooking, and the Brussels sprouts just 30 minutes before the end.
What if my turkey is browning too quickly?
If your turkey is browning too quickly, cover the turkey breast with some kitchen foil to stop the skin from burning. You can remove the foil to crisp up the skin for the last 10-15 minutes.
How do I know if my turkey is done?
The easily way to check that your turkey is cooked is to use a meat thermometer. Insert the probe into the fattest part of the breast and it should reach an internal temperature of 165F/73C.
If you don't have a meat thermometer then insert a knife into the thickest part of the breast and the juices should run clear.
Can I make Honey Baked Turkey in an air fryer?
Yes, you can. Preheat your air fryer to 400F/200C and lay the turkey breast into the basket. Allow roughly 8-10 minutes per pound, so for a 3lb turkey breast cook for 24-30 minutes. Make sure it not only golden brown but cooked through before eating.
Variations & Substitutions for Honey Glazed Turkey
I've used a turkey breast, however the honey and herb butter would make a great glaze for a whole turkey, a turkey crown or a whole chicken too.
Add some citrus flavor to the honey butter - mix in finely shredded orange, mandarin or lemon zest.
Swap regular potato for sweet potato.
Roast sprouts are traditional but you can cook this turkey with carrots, parsnips, beets or a mixture of veggies.
Tips & Tricks For Making Honey Baked Turkey Breast
- Take the turkey out of the refrigerator an hour before cooking to allow it to come to room temperature. This stops the outside cooking faster than the inside.
- Don't forget to season the turkey all over with salt and pepper. This really does make all the difference to the final flavor. I use kosher salt or sea salt. If you only have table salt use slightly less since it's processed and stronger in flavor.
- Take the butter out of the refrigerator to soften 30 minutes before cooking the turkey, it will make it easier to mix with honey and herbs for spreading over the turkey.
- Always spread the butter under the skin as well as over the top as this gets maximum flavor into the meat.
- Once the turkey breast has cooked, set it aside to rest for 10 minutes before slicing and serving. This allows the cooking juices to be absorbed back into the turkey, resulting in tender and juicy slices of turkey.
How To Serve Honey Glazed Turkey
As this sheet pan turkey dinner is roasted with potatoes and Brussels sprouts, for Thanksgiving or Christmas I would add a couple of extra side dishes. Microwaved Green Bean with Lemon & Almonds, Honey Butter Roasted Carrots, or Honey Roasted Parsnips would all go nicely.
I also recommend adding my shortcut Kitchenaid Mashed Potatoes, for those who like mash rather than roast potatoes, and some cranberry sauce for a burst of fruity sweetness.
How To Reheat Roasted Turkey Breast?
Leftover roast turkey can be stored in the refrigerator for 3-4 days.
When ready to reheat you can wrap it up in a little kitchen foil and place it into a hot oven to warm through. I like to use foil as it stops the turkey breast from drying out during the reheating process.
How to Freeze Roasted Turkey Breast?
Once cooked, allow the turkey to cool completely before slicing and placing into an airtight freezer-safe container.
The turkey can be frozen for up to 3 months. When ready to enjoy place in the refrigerator to defrost thoroughly before serving either hot or cold.
Pin This Honey Baked Turkey Breast with Vegetables Recipe For Later
What Do You Think?!
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More Easy Holiday Recipe Ideas
Honey Baked Turkey Breast with Vegetables
- 1 Skin-on Bone-on Turkey Breast - roughly 3lb/1.4kg, at room temperature
- 4 tbsp Butter - at room temperature
- ⅓ cup Honey
- 1 tbsp Rosemary - very finely chopped plus extra whole sprigs
- 1 tbsp Sage - very finely chopped plus extra whole sprigs
- 1 tbsp Thyme - leaves only plus extra whole sprigs
- 3 medium Potatoes - peeled and diced into 2 inch pieces
- 1 lb Brussel Sprouts - peeled and halved
- 2 tbsp Olive Oil
- Sea Salt and Black Pepper
- 1 tbsp Chopped Parsley - optional
- If possible bring the turkey breast out of the refrigerator an hour before cooking to come to room temperature.
- Pre-heat the oven to 400ºF/200ºC
- In a small bowl combine the butter, honey and finely chopped rosemary, sage and thyme.
- Season the turkey well all over with salt and pepper.
- Gently separate the skin from the turkey meat and spread ⅓ of the butter mixture under the skin.
- Next spread the remaining butter over the turkey skin and meat on top of the breast.
- Line a shallow roasting pan with parchment or aluminium foil for easier clean up.
- Place the potato pieces on the sheet pan and toss with 2 tablespoons olive oil. Season with salt and pepper.
- Make a space in the middle of the pan and lay the turkey on the baking sheet.
- Make sure the potatoes sit in a single layer around the turkey. This will ensure that they all roast rather than steam. Add whole sprigs of the herbs in and around the potatoes and turkey.
- Bake for 30 minutes.
- Add the brussels sprouts to the pan and toss to coat in the olive oil and buttery juices.
- Bake for a further 30 minutes.
- Check the turkey for doneness. If using an instant read thermometer the internal temperature should reach 165ºF/ 73ºC. Otherwise make a cut in the thickest part and ensure the juices are running clear.
- Remove the Turkey from the pan and allow to rest for 10 minutes, tented in foil
- Continue to cook the brussels sprouts and potatoes for a further 10 minutes or until crispy and starting to turn a golden color at the edges.
- Carve the turkey - first separate the meat from the bone by carefully running a knife along it.
- Next slice the meat into half inch slices.
- Add a sprinkle of chopped fresh parsley if desired and serve with the veggies and cranberry sauce!
What a delicious meal! Keeping this in mind for the holidays as we never have enough to justify a whole bird and this recipe was so easy.
Jo Keohane says
It works so well when you don't want to do a whole turkey. Thanks so much for your comment.
This is the most flavorful piece of turkey I have ever eaten. I made it into a sandwich and my son went just crazy. A beautiful blend of herbs.
Jo Keohane says
Vladka - so glad you and your son enjoyed this one! Thanks so much for your comment.
So tender and juicy! Such a fabulous recipe. 🙂
Jo Keohane says
Thanks so much Kris, really appreciate the comment. Glad you liked this one!
What a beautiful blend of spices! This turkey dinner came out perfectly - flavorful, moist, and delicious.
Jo Keohane says
Thank you so much for your feedback - I' m so glad you liked this dish!
Now that it's just the two of us, this is my favorite way to make turkey. Moist, tender and scrumptious!
Jo Keohane says
I'm so glad you liked this recipe, thank you for your lovely comment.