Honey Spice Glazed Turkey Breast Recipes

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HONEY-GLAZED TURKEY



Honey-Glazed Turkey image

Even during the holidays, my husband wouldn't eat turkey...until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. -Mary Smolka, Spring Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 20 servings (8 cups stuffing).

Number Of Ingredients 21

1 turkey (14 to 16 pounds)
GLAZE:
1/2 cup honey
1/2 cup Dijon mustard
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
STUFFING:
1/2 cup butter, cubed
2 cups chopped onion
1-1/2 cups chopped celery
12 cups unseasoned stuffing cubes or dry bread cubes
1 tablespoon poultry seasoning
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried rosemary, crushed
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt
3-1/4 to 3-3/4 cups boiling water

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.

Nutrition Facts : Calories 464 calories, Fat 14g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 794mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 51g protein.

HONEY AND SPICE GLAZED TURKEY



Honey and Spice Glazed Turkey image

A whole roast turkey brushed with a sweet and spicy glaze.

Provided by Butterball

Number Of Ingredients 10

2 chili powder
½ garlic powder
¼ ground allspice
¼ ground cumin
¼ salt
⅛ ground red pepper
2 honey
1 water
1 (14 - 16-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
2 vegetable oil

Steps:

  • Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.
  • Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
  • Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3½ hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.
  • Uncover turkey breast and brush turkey with honey-spice mixture during the last 45 minutes of baking. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.

Nutrition Facts : Calories 387, Fat 30 g, Cholesterol 66 mg, Sodium 850 mg, Protein 22 mg, ServingSize 12

HONEY AND SPICE GLAZED TURKEY



Honey And Spice Glazed Turkey image

Provided by 92037

Time 3h

Yield 12

Number Of Ingredients 10

2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons honey
1 teaspoon water
16 pounds turkey, thawed if frozen
2 tablespoons vegetable oil

Steps:

  • Preheat oven to 325 degrees F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside. Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3 1/2 hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast. Uncover turkey breast and brush with honey-spice mixture when about 45 minutes of cook time remains. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180 degrees F. Let turkey stand 15 minutes before carving.

Nutrition Facts :

SPICED GLAZED TURKEY



Spiced Glazed Turkey image

Provided by Food Network Kitchen

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 11

1 12- to 14-pound turkey, thawed if frozen
Kosher salt and freshly ground pepper
1 teaspoon ground coriander
1 teaspoon ground allspice
1 small orange, halved
1 shallot, halved
1/4 small bunch fresh parsley
4 tablespoons unsalted butter, melted
1 1/2 cups low-sodium chicken broth
1/2 cup pineapple preserves
1 tablespoon apple cider vinegar

Steps:

  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Remove the neck and giblets from the turkey and reserve for gravy. Pat the turkey dry with paper towels and put breast-side up on a rack set in a large roasting pan.
  • Combine 2 tablespoons salt, 1 tablespoon pepper and the coriander and allspice in a small bowl. Squeeze the orange halves all over the turkey and rub the juices into the skin, then stuff the squeezed oranges into the cavity along with the shallot and parsley. Brush the turkey all over with the melted butter, then sprinkle all over with the spice mixture. Tie the legs together with kitchen twine and tuck the wings under the body. Pour the broth into the roasting pan.
  • Microwave the pineapple preserves in a small microwave-safe bowl until melted, about 1 minute; strain through a fine-mesh sieve into a small bowl. Stir in the vinegar. Set the glaze aside.
  • Roast the turkey until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, brushing with the pineapple glaze twice during the last 30 minutes of roasting; use about two-thirds of the glaze. (Tent the turkey with foil if the skin gets too dark.) Remove from the oven and brush with the remaining glaze. Transfer the turkey to a cutting board and let rest at least 30 minutes before carving.
  • Pour the pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Serve the turkey with the defatted drippings.

HONEY SMOKED TURKEY



Honey Smoked Turkey image

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

Provided by ABAYIFO

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 3h45m

Yield 16

Number Of Ingredients 8

1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
½ pound mesquite wood chips

Steps:

  • Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.
  • Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.
  • In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.
  • Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.
  • Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.
  • Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Nutrition Facts : Calories 647 calories, Carbohydrate 25.3 g, Cholesterol 228.5 mg, Fat 28.8 g, Fiber 0.3 g, Protein 68.9 g, SaturatedFat 7.9 g, Sodium 776.3 mg, Sugar 24.6 g

HONEY-GLAZED TURKEY BREAST WITH ROASTED PINEAPPLE



Honey-Glazed Turkey Breast with Roasted Pineapple image

Prepare yourself for a whole new turkey taste! An exciting blend of seasonings and fresh pineapple turns ordinary roast turkey into an extraordinary meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h30m

Yield 16

Number Of Ingredients 9

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1 pineapple (3 pounds)
1/2 cup dry white wine or apple juice
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger
1 large clove garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

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.

Nutrition Facts : Calories 185, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg

HONEY AND SPICE GLAZED TURKEY



Honey and Spice Glazed Turkey image

1 Preheat oven to 325 degrees F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside

Provided by Jamie Geller Test Kitchens

Categories     Main

Time 3h45m

Yield Servings

Number Of Ingredients 10

2 teaspoons Chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 tablespoons honey
1 Teaspoon cold water
1 15-pound whole turkey, thawed if frozen
2 tablespoons vegetable oil

Steps:

  • 1 Preheat oven to 325 degrees F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside for step 6. (See Note) 2 Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. 3 Turn wings back to hold neck skin against back of turkey. 4 Place turkey, breast up, on flat roasting rack in roasting pan 2 to 3 inches deep. Brush turkey with oil. 5 Roast turkey in the preheated oven for a total of 3 to 3-1/2 hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast. 6 Uncover turkey breast and brush turkey with honey-spice mixture when about 45 minutes of roasting time remains. Return foil to top of turkey and continue roasting until food thermometer, inserted deep in thigh, reaches 180 degrees F. 7 Let turkey stand 15 minutes before carving. 8 NOTE: Do not brush glaze on turkey until near the end of roasting time. If the glaze is added in the initial roasting procedure the sugar from the honey would cause the skin to darken. Source: National Turkey Federation

Nutrition Facts :

HONEY-SPICE GLAZED TURKEY BREAST



HONEY-SPICE GLAZED TURKEY BREAST image

Categories     turkey     Grill/Barbecue

Yield Makes 6-8 servings

Number Of Ingredients 5

1 Full Turkey Breast (bone in, with skin, approximately 7-8lbs.)
For glaze:
1/2 cup honey
1 tsp. each cinnamon, ground cloves, cardamon, & cayenne (or to taste)
2 Tbsp. butter

Steps:

  • Preheat grill to medium hot (if using charcoal, wait to place turkey on grill until coals are white-hot). Rinse out breast cavity and season with kosher salt and black pepper. Grill turkey breast 2-3 hours, turning approximately every 30 minutes, until cooked through. While the turkey is roasting, add glaze ingredients together in a medium sauce pan and bring to a low boil. Brush the galze on the turkey in the last half hour of cooking. Any remaining meast makes great sandwiches or a nice base for turkey stock.

HONEY-CITRUS GLAZED TURKEY



Honey-Citrus Glazed Turkey image

A turkey breast is enough for us, but you can roast a whole bird if you're feeding a big group. Either way, this super-succulent turkey wins the day. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 16 servings (3 cups gravy).

Number Of Ingredients 14

1/2 cup butter, melted
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup honey
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 turkey (12 to 14 pounds)
1-1/2 teaspoons salt
1 teaspoon pepper
1-1/2 cups reduced-sodium chicken broth
GRAVY:
1 to 2 cups reduced-sodium chicken broth
1/3 cup all-purpose flour
Salt and pepper to taste

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.

Nutrition Facts :

HONEY AND SPICE GLAZED TURKEY



Honey and Spice Glazed Turkey image

A whole roast turkey brushed with a sweet and spicy glaze. Use leftover turkey for quick sandwiches, salads, soups or casseroles.

Provided by Allrecipes Member

Time 3h50m

Yield 12

Number Of Ingredients 10

1 teaspoon Gebhardt® Chili Powder
½ teaspoon garlic powder
¼ teaspoon ground allspice
¼ teaspoon ground cumin
¼ teaspoon salt
⅛ teaspoon ground red pepper
2 tablespoons honey
1 teaspoon water
14 pounds Butterball® Whole Turkey, thawed
2 tablespoons Wesson® Pure Vegetable Oil

Steps:

  • Preheat oven to 325 degrees F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.
  • Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
  • Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3-1/2 hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.
  • Uncover turkey breast and brush turkey with honey-spice mixture when about 45 minutes of cook time remains. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180 degrees F. Let turkey stand 15 minutes before carving.

Nutrition Facts : Calories 836 calories, Carbohydrate 3 g, Cholesterol 331.3 mg, Fat 49.7 g, Protein 94.7 g, SaturatedFat 16.9 g, Sodium 1563.4 mg, Sugar 2.9 g

HONEY ROASTED TURKEY BREAST



Honey Roasted Turkey Breast image

I like to serve this hot with a nice side dish or throw it in the fridge and serve on a sandwich. If I didn't keep kosher, I would use butter.

Provided by Abba Gimel

Categories     Turkey Breasts

Time 2h15m

Yield 5 serving(s)

Number Of Ingredients 6

1 1/2 kg boneless turkey breast, fresh
1 sprig fresh rosemary
1/3 cup margarine, butter flavored
1/3 cup honey
1/3 cup white wine
pepper, to taste

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.

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