Oven Roasted Turkey Breast – With Honey Orange Sauce
Holiday cooking does not have to be stressful; instead, it should be filled with joy and fuss-free. That’s precisely why I love making this tender oven-roasted turkey breast with a mouthwatering honey-orange sauce. It’s easy to make, it turns out perfectly all the time, a great alternative to cooking a whole turkey, and it’s ideal for smaller groups for the holidays or a cozy weekend meal.
With the holiday season in full swing, this is a perfect recipe to have on your holiday table. It is a great dish that pairs well with Thanksgiving, Christmas, or can even be enjoyed as a regular dinner meal. For other holiday-inspired turkey dishes, I highly recommend you try two of my most popular recipes: Cranberry Orange Turkey Breast and Herb Roasted Turkey.
Table of contents
There is something so satisfying in pulling out a perfectly roasted turkey breast from the oven. Made with simple ingredients that create a harmony of flavors, this meal is the centerpiece of the holiday table. I tenderize the meat with orange juice and rub it in a mixture of orange zest and brown sugar to infuse it with warm, sweet, and savory holiday aromas.
The oven-roasted turkey breast is juicy, tender, and aromatic. If you choose to keep the skin, it will become golden and crispy after roasting it. I have tested and chosen meticulously every ingredient to create a balance between flavor and texture. The soft and moist meat is served with a honey garlic orange sauce that is guaranteed to be a hit and elevate the meal. Please don’t skip the resting time for the meat; it redistributes the juices, ensuring each bite is succulent.
Why you will love this recipe
- Perfect for a small family: Instead of making a big turkey with all the fixings, I can make this turkey breast to feed just a small family.
- Easy to make: With just a few steps and a handful of ingredients, this delicious roast can be ready to eat in just over an hour.
- Citrus flavor: The burst of citrus flavor in the rub and the sauce makes this turkey stand out from all the other recipes.
- Faster than ever: It is so much quicker than making a whole turkey.
What you will need
- Turkey: I use a three-pound boneless turkey breast with the skin on. I like to leave the skin on to keep it juicy and for a crispy texture.
- Flavorings: Orange juice and zest lend this turkey breast its tangy flavor, adding a citrusy note that also tenderizes the meat. Brown sugar is added for rich sweetness and a caramelized texture. The honey adds to the sweetness while helping the other ingredients stick to the meat. I also add salt and pepper to taste.
- Herbs: Garlic and onion powder are mixed in with vegetable oil and the rest of the ingredients instead of using fresh ones, so they can dissolve and spread the flavor throughout the meat.
For the honey orange sauce:
- Liquid ingredients: I use olive oil to saute the garlic, ginger, and red pepper flakes. The soy sauce gives it a deep, savory flavor and a golden-brown color. I add honey for some natural sweetness. The orange juice adds a sweet, tangy hint that blends perfectly with the orange zest for an extra zing.
- Dry ingredients: Cornstarch and water are mixed to thicken the sauce.
- Herbs: The minced garlic is sauteed in oil to give this sauce a robust garlicky flavor. Freshly grated ginger and red pepper flakes are also sautéed to add depth and balance with a hint of heat.
- Flavorings: I use fresh orange zest for a lot of bright citrus flavor. I use brown sugar instead of granulated sugar for a richer, buttery taste.
How to make
Preheat the oven: First, I preheat the oven to 325 degrees F, cover the bottom of a roasting pan with foil, and spray it with vegetable oil. I score a crosshatch pattern on the surface of the turkey breast to better hold the rub and create a beautiful presentation.
Make the rub: Now, I mix the vegetable oil, onion powder, garlic powder, brown sugar, orange juice, orange zest, salt, and pepper in a bowl before rubbing it all over the turkey breast.
Bake the roast: Then, I place the roast in the pan, pour the remaining sauce on top, cover it with foil, and bake for 90 minutes. I remove the foil during the last 30 minutes so it can get brown.
Make the sauce: While I wait for the skillet to get hot over medium heat, I mix the cornstarch and water until the cornstarch dissolves. Then, I add the olive oil to the pan and wait for it to start sizzling. Once it sizzles, I add the garlic, ginger, and pepper flakes, stirring to combine and prevent burning. I add the remaining ingredients, including the cornstarch mixture, and stir well. I then let the mixture simmer until it is cooked through.
Let it thicken: When it starts to thicken, I remove it from the heat and serve it with the turkey.
Expert tip
Avoiding dry turkey breast
There is a fine line between cooked and overcooked when it comes to turkey breast, especially boneless. Because of the internal temperature warning, many people let it cook until it is 165 degrees F. That is not a good idea because the meat continues to cook after it is taken out of the oven. I take mine out of the oven when it reaches 150-155 degrees F, and it will be 160-165 degrees F after it rests for 20-30 minutes.
More tips to consider:
- Let the meat come to room temperature before cooking so it cooks evenly. It will be juicier.
- Another way to ensure the turkey is juicier is to let it rest for about 30 minutes after removing it from the oven. That way, the juices have time to be reabsorbed.
- If the sauce is not thick enough, make another cornstarch slurry with one tablespoon of cornstarch and ¼ cup of water.
- Buy a fresh turkey breast if you can find it. Frozen is fine if that is all they have, but fresh is best. And organic is always best.
- Bone-in turkey breast adds extra flavor and moisture, but boneless is easier to handle.
- Skinless turkey breast tends to get dry and does not have a crispy coating.
Recipe variations and add-ins:
- Skinless turkey breast: Cover the turkey with bacon if it is skinless. This will give it more flavor and a crispy coating, while also keeping the meat juicy.
- Turkey roulade: Make a turkey roll instead! Just get a boneless turkey breast, carefully remove the skin, and cut it flat before pounding it with a meat mallet. Then, it can be stuffed with seasoning and rolled up into a roll, after which the skin is used to cover the roll.
- Skip the sauce: The sauce is optional. I sometimes use my favorite herbs and seasonings, as well as gravy.
- Cranberry sauce: Another way to top this turkey is to make my creamy cranberry sauce with tangy orange notes.
- Spicy bird: For those who enjoy hot and spicy food, I like to add cayenne pepper flakes to the rub and mix some hot sauce into the orange sauce.
Serving suggestions:
I typically serve this turkey breast just like I would a regular turkey with my favorite loaded sweet potato casserole with toasted pecans, mini marshmallows, and streusel topping. For a lighter side dish, I serve cheesy baked green beans instead of green bean casserole. But I have to make my mac and cheese casserole for the kids, too, or they will never let me forget it. After all, it is our tradition.
I also cannot forget the stuffing, but I make it easier by using my slow cooker. This easy crockpot stuffing is incredibly moist and scrumptious, and all I have to do is add all the ingredients to the pot and let it cook for five hours. If I have leftover turkey and cranberry sauce, I love to make these cheesy turkey sliders for lunch the next day. Everyone loves these melty gooey mini sandwiches, and it is a fun way to use up leftovers.
What to make with leftover turkey breast
Leftover turkey doesn’t have to be boring; it can be added to many delicious recipes, such as Turkey Tetrazzini or Turkey Chili. Similarly, you can replace the chicken with turkey in this delightful Chicken Spaghetti Casserole or Crack Chicken Casserole. You can also add it to salads, wraps, and sandwiches.
How to store leftovers:
- Refrigerate: Pack oven-roasted turkey breast in plastic and an airtight container in the fridge, where it will stay fresh for up to four days.
- Freezing: To freeze, I wrap it in plastic and put it in a freezer bag. It will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: It can be reheated in the microwave for 30 to 60 seconds or in the oven for 10 to 15 minutes at 350 degrees F.
Frequently asked questions
I have seen this happen when it is overcooked because the meat squeezes all the moisture from the muscle fibers. This can also occur if the oven is set at too high of a temperature. I set my oven at 325 degrees F to let it cook low and slow. This allows the meat to roast without drying out. Also, be sure to remove the meat before it is overcooked by removing it when it reaches 150 degrees F rather than 165 degrees F.
To have enough meat for everyone, I usually figure about 1/2 per person. However, I would suggest 1 pound per person; if you want to have leftovers to make sandwiches or a casserole the next day.
Besides overcooking, which we have already discussed several times, there is a muscle disorder that poultry can develop called woody breast myopathy, which causes the meat to be tough and stringy. The meat will look pale with white strings between the fibers. It is caused by selective breeding for faster-growing turkeys. If this is not the case, it may have also been that the meat was frozen and thawed several times, causing damage to the muscle cells.
On average, roasting a turkey breast takes 20-30 minutes per pound, which is approximately 1 1/2 hours to cook a 4-pound turkey breast. Additionally, if you are cooking a larger breast, the cooking time needs to be adjusted accordingly. For example, if you use an 8-pound turkey breast, your cooking time will double to about 3 hours. Before eating it, make sure that the internal temperature reaches 165 degrees F.
More recipes with turkey:
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Oven Roasted Turkey Breast
Ingredients
- 1 turkey breast (about 4 pounds)
- zest of one orange
- 1/2 cup orange juice
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons vegetable oil or olive oil
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt and pepper
Honey Orange Sauce – Optional:
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 2/3 cup water
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 325 degrees F. Cover the bottom of a roasting pan with foil and drizzle with vegetable or olive oil. Set aside.
- In a medium bowl, combine: orange zest, orange juice, brown sugar, garlic powder, onion powder, vegetable oil, honey, salt, and pepper.
- Start by rubbing the mixture all over the turkey breast. Then, place the turkey in the roasting pan, and make sure you pour the remaining sauce mixture on top. Cover with foil and transfer to the oven.
- Roast for approximately 1 1/2 hours. Remove the foil during the last 30 minutes to allow the turkey breast to brown nicely. The internal temperature of the turkey breast should reach 165°F when fully cooked.
- Once cooked, slice it up and serve with your favorite side dishes and drizzled with Honey Orange Sauce.
Honey Orange Sauce – Optional:
- Combine water with cornstarch in a small cup until cornstarch is fully dissolved. Set aside.
- Place a medium skillet over medium heat. Once warm, add the olive oil and wait for it to start sizzling.
- Once the oil starts sizzling, add minced garlic, grated ginger, and pepper flakes. Immediately stir to combine, to avoid burning the mixture.
- Add the rest of the ingredients to the pan, including the cornstarch mixture. Stir to combine.
- Continue stirring and cooking until the mixture lightly simmers and thickens. Remove from heat and serve with the turkey.
Video
Notes
Avoiding dry turkey breast
There is a fine line between cooked and overcooked when it comes to turkey breast, especially boneless. Because of the internal temperature warning, many people let it cook until it is 165 degrees F. That is not a good idea because the meat continues to cook after it is taken out of the oven. I take mine out of the oven when it reaches 150-155 degrees F, and it will be 160-165 degrees F after it rests for 20-30 minutes.More tips to consider:
- Let the meat come to room temperature before cooking so it cooks evenly. It will be juicier.
- Another way to ensure the turkey is juicier is to let it rest for about 30 minutes after removing it from the oven. That way, the juices have time to be reabsorbed.
- If the sauce is not thick enough, make another cornstarch slurry with one tablespoon of cornstarch and ¼ cup of water.
- Buy a fresh turkey breast if you can find it. Frozen is fine if that is all they have, but fresh is best. And organic is always best.
- Bone-in turkey breast adds extra flavor and moisture, but boneless is easier to handle.
- Skinless turkey breast tends to get dry and does not have a crispy coating.