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Delish Copycat Honey Baked Turkey Breast

Delish Copycat Honey Baked Turkey Breast

Juicy roast turkey breast finished with a glossy honey glaze and a shatteringly crisp sugar crust—just like the Honey Baked classic, made easy at home.
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 pound boneless skinless turkey breast Trimmed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper Freshly ground
  • 1 teaspoon paprika Sweet paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon ground cloves
  • 1 tablespoon neutral oil Canola or avocado oil
  • 2 tablespoon unsalted butter For glaze
  • 0.5 cup honey For glaze
  • 0.5 cup light brown sugar Packed; for glaze
  • 1 tablespoon apple cider vinegar Balances sweetness
  • 1 teaspoon Dijon mustard Optional but recommended
  • 2 tablespoon water Loosens glaze if needed
  • 0.5 cup granulated sugar For the crackly crust

Instructions

Preparation Steps

  • Preheat oven to 325°F. Set a rack over a foil-lined sheet pan to catch drips.
  • In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, ground cinnamon, and ground cloves.
  • Pat the turkey breast dry. Rub all over with neutral oil, then coat evenly with the spice mix. Place on the rack skin-side up or smooth side up.
  • Roast until the thickest part reaches 155°F, about 45 to 65 minutes depending on thickness. Remove from oven and tent loosely with foil.
  • While the turkey roasts, make the glaze: In a small saucepan over medium heat, combine butter, honey, light brown sugar, apple cider vinegar, Dijon, and water. Simmer, stirring, until glossy and syrupy, about 3 to 5 minutes. Remove from heat.
  • Brush the turkey generously with about half of the warm glaze. Return to the oven for 5 minutes, then brush with the remaining glaze and roast 5 minutes more.
  • For the signature crust: Set oven to broil. Sprinkle a thin, even layer of granulated sugar over the glazed surface. Broil until bubbling and lightly caramelized, 20 to 60 seconds. Repeat 1 to 2 more thin layers to build a crackly shell, letting the sugar melt and set each time. Alternatively, use a kitchen torch.
  • Rest 10 minutes to let juices redistribute. Slice thinly against the grain and serve warm or at room temperature.

Notes

For best texture, apply the sugar crust in very thin layers so it melts evenly without burning. If using a torch, keep the flame moving. Leftovers keep 3 to 4 days refrigerated; the crust will soften but can be recrisped briefly under the broiler.