By Family Features | Contributor
Yield: 8 servings
1 whole turkey breast (6-7 pounds), bone-in, skin-on, completely thawed
kosher salt
freshly ground black pepper
For the Glaze:
1/2 cup Busy Bee Raw Honey
1/2 cup fresh orange juice
2 teaspoons Dijon mustard
3 tablespoons apple cider vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sprigs of fresh thyme
1 clove of garlic, peeled and crushed
Begin by preheating your oven to 500°F.
Generously season the turkey on both sides with kosher salt and black pepper, then let it rest at room temperature for an hour in a large roasting pan fitted with a rack.
To prepare the glaze, combine the honey, orange juice, Dijon mustard, apple cider vinegar, salt, pepper, thyme, and garlic in a medium saucepan over high heat.
Allow the mixture to come to a boil, then lower the heat to medium and let it simmer for 15 minutes or until it has reduced by two-thirds.
Once ready, take it off the heat and set it aside.
Place the roasting pan in the oven’s center and lower the temperature to 350°F.
After 45 minutes of cooking, apply a layer of the glaze. Continue to bake for an additional 10 minutes.
Afterward, brush the turkey with another glaze layer and bake for another 10 minutes.
Finally, apply one more layer of glaze and cook until the internal temperature of the turkey reaches 165°F.
Remove it from the oven and allow it to rest for 30 minutes.
Once cooled, carve the meat from the bone, slice it, and drizzle the remaining glaze on top before serving.
Author’s Note: The key component in this recipe is Busy Bee Raw Honey, which is entirely sourced in the U.S. and rigorously tested for safety, quality, and purity. Each bottle features a peel-away back label and a Real Honey Code, allowing you to follow your honey’s path from flower to hive and onto your holiday table.
Explore additional festive recipes and discover where to find this traceable raw honey by visiting BusyBeeHoney.com.
