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.
1Skin-on Bone-on Turkey Breast - roughly 3lb/1.4kg, at room temperature
4tbspButter - at room temperature
⅓cupHoney
1tbspRosemary - very finely chopped plus extra whole sprigs
1tbspSage - very finely chopped plus extra whole sprigs
1tbspThyme - leaves only plus extra whole sprigs
3mediumPotatoes - peeled and diced into 2 inch pieces
1lbBrussel Sprouts - peeled and halved
2tbspOlive Oil
Sea Salt and Black Pepper
1tbspChopped Parsley - optional
Instructions
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!
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.