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Honey Mustard Roasted Turkey Breast

A delightful dish featuring a sweet yet tangy honey mustard glaze that elevates a tender and juicy turkey breast, perfect for family gatherings and holiday celebrations.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Honey Mustard Glaze
  • 1 cup sugar-free honey Provides sweetness without the guilt.
  • 2 tbsp Dijon mustard Adds a zesty kick.
  • 2 tbsp prepared horseradish Introduces bold flavor.
  • Pink salt To taste.
  • Fresh cracked black pepper To taste.
For the Turkey and Vegetables
  • 1 8 to 10 pound turkey breast, patted dry The centerpiece offering tender slices full of flavor.
  • 4 tbsp unsalted butter (room temp) Provides a rich, creamy texture.
  • 4 cups chicken bone broth Keeps the turkey moist.
  • 4 large carrots Adds sweetness and color (can omit).
  • 1 large onion (quartered) Enhances the base flavors.
  • 2 heads fennel (cored and quartered) Infuses a sweet and herbal note.
  • 2 lbs baby Yukon Gold potatoes Soak up all the flavorful juices (or peeled baby turnips for keto option).

Method
 

Preparation
  1. Whisk together the sugar-free honey, Dijon mustard, and prepared horseradish in a bowl. Season with pink salt and fresh cracked black pepper to taste. Let it sit at room temperature for at least 30 minutes.
  2. Remove the turkey from the refrigerator about an hour before roasting. Preheat the oven to 325°F. Rub the turkey's exterior with unsalted butter, then season liberally with pink salt and black pepper.
Roasting
  1. Warm the chicken bone broth in a medium saucepan over low heat. In a large roasting pan, place the carrots, onions, fennel, and Yukon Gold potatoes. Nestle the turkey breast on top.
  2. Place the roasting pan in the oven. Baste the turkey with warm stock every 30 minutes, brushing it with the honey mustard mixture. Continue roasting until the turkey's internal temperature reaches 155°F, about 1.5 to 2 hours.
Serving
  1. Remove the turkey from the oven and tent it loosely with aluminum foil. Allow it to rest for at least 45 minutes before slicing.
  2. Slice the turkey breast and serve with the roasted vegetables, spooning the drippings over the top.

Notes

For extra depth of flavor, consider marinating the turkey overnight. Regular basting keeps the turkey moist, and never skip the resting period after roasting for juicy meat.