By Family Features | Contributor
Servings: 8
1 turkey breast (6-7 pounds), bone-in, skin-on, completely thawed
kosher salt
freshly ground black pepper
Glaze:
1/2 cup Busy Bee Raw Honey
1/2 cup orange juice
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
3 sprigs of fresh thyme
1 clove garlic, peeled and crushed
Begin by preheating the oven to 500°F.
Generously season the turkey on both sides with salt and pepper; allow it to sit at room temperature for 1 hour in a large roasting pan fitted with a roasting rack.
To prepare the glaze: In a medium saucepan over high heat, combine the honey, orange juice, mustard, vinegar, salt, pepper, thyme, and garlic.
Bring the mixture to a boil, then lower the heat to medium and let it simmer for 15 minutes, or until it reduces by two-thirds.
Once reduced, remove from the heat and set aside.
Place the roasting pan in the center of the oven and lower the temperature to 350°F.
After 45 minutes, apply a coat of glaze. Cook for an additional 10 minutes.
Apply another layer of the glaze, cooking for 10 more minutes.
Finally, brush on one last layer of glaze and continue to cook until the internal temperature of the turkey reaches 165°F.
Remove the turkey from the oven and let it rest for 30 minutes.
Carve the meat from the bone, slice, and drizzle with any remaining glaze before serving.
Author’s Note: The secret to this recipe is Busy Bee Raw Honey, sourced exclusively within the U.S., and rigorously tested for safety, quality, and purity. Each bottle includes a peel-away label and Real Honey Code that lets you trace the honey’s journey from flower to hive to your holiday table.
Explore more festive recipes and find out where to purchase this traceable raw honey by visiting BusyBeeHoney.com.
