Grove's Honey Roasted Turkey Breast

Grove's Honey Roasted Turkey Breast

Ready in 45 minutes

Our Christmas 2005 variation of our old recipe.

"If your cooking just the turkey breast you need to be careful that it doesn't dry out, which can happen very easily as the breast is so lean. Anyway this recipe is great it keeps the turkey lovely and moist and is so easy. I didn't use an injector but kept basting.
"

- Filmacuait

Top-ranked recipe named "Grove's Honey Roasted Turkey Breast"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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3 pound Boneless turkey breast; thawed
1 sprig rosemary; Fresh
1/3 cup Butter
1/3 cup Honey
1/3 cup White wine
to taste Pepper

Original recipe makes 5

Servings  

Preparation

Follow the packaging instructions for thawing the turkey breast. Place it 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.

Credits

Added on Award Medal
Calories Per Serving: 166 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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If your cooking just the turkey breast you need to be careful that it doesn't dry out, which can happen very easily as the breast is so lean. Anyway this recipe is great it keeps the turkey lovely and moist and is so easy. I didn't use an injector but kept basting.
Filmacuait 2 years ago
Tasty, easy and everybody liked it. I served it with whipped squash and grapes.
GrandmaBarbara 3 years ago
[I posted this recipe.]
swibirun 8 years ago
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