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Perfect Honey Glazed Turkey Breast with Rosemary Potatoes

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A honey glazed turkey breast with rosemary potatoes that is quick and easy, perfect for a Sunday dinner or holiday gathering. The honey caramelizes into a sticky, golden crust, and the potatoes soak up the pan drippings for a crispy, tender side.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (5–6 pounds)
  • 1/3 cup honey (mild wildflower or orange blossom)
  • 3 tablespoons unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon Dijon mustard
  • Salt and freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 3 cloves garlic, smashed
  • Salt and freshly ground black pepper
  • 1 cup chicken or turkey stock (low-sodium)
  • 1 tablespoon butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Remove the turkey from the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels. Season generously all over with salt and freshly ground black pepper, including underneath the skin if possible.
  3. In a small bowl, combine the softened butter, honey, minced garlic, chopped rosemary, and Dijon mustard. Mash together with a fork until it forms a smooth paste. Set aside about 2 tablespoons of the glaze for basting later.
  4. Wash and dry the Yukon Gold potatoes. Cut any larger ones in half or quarter them so they’re all roughly the same size—about 2-inch pieces. In a large bowl, toss the potatoes with olive oil, chopped rosemary, smashed garlic cloves, salt, and pepper.
  5. Spread the seasoned potatoes in an even layer in the bottom of your roasting pan. Place a wire rack over the potatoes. Set the turkey breast on the rack, breast side up.
  6. Using your hands or a brush, spread about half of the remaining honey-butter mixture all over the turkey skin.
  7. Roast the turkey for 45 minutes undisturbed.
  8. After 45 minutes, remove the pan from the oven. Apply another layer of the honey-butter mixture to the turkey. Give the potatoes a quick stir.
  9. Return the pan to the oven and roast for another 20-30 minutes. Start checking the internal temperature of the turkey after 20 minutes. Insert an instant-read thermometer into the thickest part of the breast, avoiding the bone. You’re looking for 155°F (68°C).
  10. Once the turkey reaches 150°F (65°C), brush on the remaining honey-butter mixture. Turn the oven to broil and watch carefully for 2-4 minutes until the glaze is caramelized and golden brown.
  11. Remove the pan from the oven. Transfer the turkey to a cutting board and tent loosely with aluminum foil. Let it rest for 15-20 minutes.
  12. While the turkey rests, check the potatoes. They should be golden brown and tender when pierced with a fork. If they need more time, remove the rack and return the pan to the oven for another 10 minutes at 400°F (200°C).
  13. After removing the potatoes, place the roasting pan on the stovetop over medium heat. Add the chicken or turkey stock and scrape up all the browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until slightly reduced. Whisk in the butter and lemon juice. Season with salt and pepper to taste.
  14. Remove the foil from the turkey. Slice the breast against the grain into 1/2-inch thick slices. Arrange on a platter with the rosemary potatoes around it. Spoon the pan sauce over the top or serve it on the side.

Notes

Dry the turkey skin thoroughly for crispy skin. Don’t skip the resting time—it’s crucial for juicy meat. Watch the honey under the broiler as it burns quickly. Use a meat thermometer for accuracy. Give the potatoes space in the pan to ensure they get crispy. Save the pan drippings for the sauce or gravy.

Nutrition

Keywords: honey glazed turkey breast, rosemary potatoes, roasted turkey, Sunday dinner, holiday turkey, easy turkey recipe

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