A perfect centerpiece for smaller Christmas gatherings, this turkey breast is tender, flavorful, and beautifully glazed with Mountain Ridge Honey.
Ingredients:
- 1 boneless, skinless turkey breast (about 3-4 lbs)
- 2 tbsp Mountain Ridge Honey
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1/2 cup chicken broth (for basting)
- Fresh rosemary and thyme sprigs, for garnish (optional)
How to Prepare:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the herb butter: In a small bowl, combine the softened butter, chopped sage, rosemary, thyme, garlic, Dijon mustard, salt, and pepper. Mix until well combined.
- Prepare the turkey breast: Pat the turkey breast dry with paper towels. Rub the herb butter mixture generously over the entire surface of the turkey, making sure to get some butter under the skin as well for extra flavor.
- Make the honey glaze: In a small bowl, whisk together the Mountain Ridge Honey and olive oil until smooth. Brush half of the honey glaze over the turkey breast.
- Roast the turkey: Place the prepared turkey breast on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the turkey moist as it cooks. Roast for about 1.5 to 2 hours, or until the internal temperature of the turkey reaches 165°F (75°C). Baste the turkey every 30 minutes with the remaining honey glaze for a rich, caramelized finish.
- Finish and rest: Once the turkey is fully cooked and golden brown, remove it from the oven and let it rest for 10-15 minutes before slicing. The resting period helps retain the juices and ensures the turkey stays moist.
- Serve: Carve the turkey breast and serve it with your favorite sides. Garnish with fresh rosemary and thyme sprigs for a festive touch.