Honey Glazed Turkey Breast Recipes

HONEY-GLAZED TURKEY

Steps:

• Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. Bake for 2 hours., In a small bowl, mix glaze ingredients; brush over turkey. Bake 1-3/4 to 2-1/4 hours longer or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), For stuffing, in a Dutch oven, heat butter over medium-high heat. Add onion and celery; cook and stir until tender. Add stuffing cubes and seasonings; toss to combine. Stir in enough boiling water to reach desired moistness; transfer to a greased 13x9-in. baking dish. Bake, covered, for 1 hour. Uncover and bake until lightly browned, 10-15 minutes longer., Remove turkey from oven; cover loosely with foil and let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey and stuffing.

ROAST-YOUR-OWN HONEY-ROASTED TURKEY BREAST AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin.
• On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin.
• Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes.
• Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week.

HONEY GLAZED TURKEY BREAST

Steps:

• Directions: 1 Place the turkey breast in a shallow roasting pan. 2 In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary. 3 If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it. 4 If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper. 5 Place the sprig of rosemary across the top of the breast. 6 Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan. 7 Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer. Read more: http://www.food.com/recipe/honey-roasted-turkey-breast-441636?oc=linkback

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE

Steps:

• Heat oven to 325°F. Place turkey breast, skin side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour.
• Cut rind from pineapple. Cut pineapple lengthwise in half; cut out core. Cut each half crosswise into 8 slices. Mix wine, honey, soy sauce, gingerroot and garlic. Arrange pineapple on rack around turkey. Brush turkey and pineapple with wine mixture. Roast uncovered about 1 hour longer, brushing turkey and pineapple frequently with wine mixture, until thermometer reads 165°F. Remove turkey and pineapple from pan; keep warm. Discard any remaining wine mixture.
• Pour pan drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

HONEY-CITRUS GLAZED TURKEY

Steps:

• Preheat oven to 325°. In a small bowl, whisk the first six ingredients until blended. Reserve half of the mixture for brushing over turkey; refrigerate until needed., Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. With fingers, carefully loosen skin from turkey breast; drizzle remaining butter mixture under the skin. Secure skin to underside of breasts with toothpicks. Sprinkle outside of turkey with salt and pepper., Add 1-1/2 cups broth to bottom of roasting pan. Roast turkey, uncovered, 30 minutes. Cover loosely with foil; roast 1-1/2 hours longer., Remove turkey from oven. Warm reserved butter mixture until butter is melted; brush over turkey. Continue roasting turkey, loosely covered, 1 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°., Remove turkey to a serving platter. Let stand 20 minutes before carving., For gravy, pour drippings and loosened browned bits from bottom of roasting pan into a large measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 3 cups., In a saucepan, mix reserved fat and flour until smooth; gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with turkey.

DELICIOUS TURKEY GLAZE

Steps:

• In a small bowl, whisk together the apple cider, butter and honey.
• Brush over entire bird 45 minutes before it completes cooking. Repeat several times before removing turkey from oven.

HONEY ROASTED TURKEY BREAST

Steps:

• Place the turkey breast in a shallow roasting pan.
• In a medium sauce pan, combine remaining ingredients and gently simmer for 3-5 minutes, allowing the flavor from the sprig on rosemary (I used one that was about 5 inches long) to infuse into the sauce. Remove and keep the sprig of rosemary.
• If you have an injector, inject about 1/2 of the wine/butter/honey mixture into the breast in several locations. Drizzle another 1/4 of the mixture on top of the breast. Season with pepper. I do not use salt because it can draw out some of the moisture of the turkey and it really doesn't need it.
• If you don't have an injector, just pour about 1/2 of the mixture on the breast and then season with pepper.
• Place the sprig of rosemary across the top of the breast.
• Place in an oven preheated to 325 f until the turkey reaches an internal temperature of 160. This took our oven about 2 hours but keep a close eye on it so you don't dry it into turkey jerkey instead of turkey breast. At about 45 minutes, baste it with some of the remaining butter/wine/honey mixture. At 1hour and 15 minutes start basting it every 30 minutes with the juices from the pan.
• Remove at 160 degrees, discard the rosemary, and wrap the breast in foil for at least 15 minutes but will stay warm for much longer.

MAPLE GLAZED TURKEY ROAST

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
• Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
• Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

HONEY GLAZED TURKEY

Steps:

• Rinse turkey inside and out. Pat dry. Reserve giblets and neck for broth.
• Make filling: Mix bread crumbs, green pepper, onion, chicken broth and spices.
• Add orange peel and orange juice.
• Spoon stuffing into cavity of turkey. Close openings with skewers.
• Place turkey, breast side up, on a rack in a shallow pan. Insert meat thermometer in thickest part of thigh.
• Roast turkey, uncovered, at 325 degrees for about 1 hour.
• For glaze combine butter, orange juice and honey.
• Brush turkey several times with glaze and pan drippings and roast it for another 1 1/2 to 2 hours until thermometer registers 180 degrees.
• Remove turkey, keep warm; slice and serve.