A Table Full of Thanks

Citrus-Honey and Olive Oil Roast Turkey Breast

recipe by patterson watkins
 photos by shana smith

Citrus-Honey and Olive Oil Roast Turkey Breast

recipe by patterson watkins
photos by shana smith

Turkey can almost always be found at the center of the Thanksgiving table, but unless you plan on hosting fifteen people, you are guaranteed to have most of the bird left over. Leftovers are great—but preparing a whole turkey is a lot of work. This recipe uses flavorful turkey breasts to save time and is perfect for serving a slightly smaller crowd.

For citrus-honey glaze:
  • ½ c. orange juice
  • ½ c. extra-virgin olive oil
  • 2 c. honey
  • 3 tsp. salt
  • 1 tsp. whole cloves
  • 2 bay leaves
  • 1 tsp. black peppercorns
For turkey:
  • 6–8 lb. boneless turkey breasts
  • 1 lemon, halved
  • 1 orange, halved
  • 1 blood orange, halved
  • 1 lime, halved
  • 2 c. turkey or chicken broth
  • 1 bunch sage, for garnish


Print Recipe
  1. Preheat oven to 350°F.
  2. In a medium pot over medium-high heat, bring citrus-honey glaze ingredients to a simmer, whisking frequently. Simmer for five minutes, then remove from heat.
  3. Place turkey breasts into a roasting pan, and brush with ¼ cup of the glaze. Arrange citrus around the turkey, and pour the broth into the bottom of the pan. Cover pan with foil, and roast for 20 minutes.
  4. Remove turkey from the oven, and brush with another ¼ cup of the glaze. Cover with foil, return to the oven, and roast for another 20 minutes.
  5. Remove turkey from the oven, and brush with the remainder of the glaze. Increase oven temperature to 425°F, and return the turkey to the oven, uncovered. Roast for 20 minutes or until turkey is golden brown and cooked through.
  6. Let rest for 15 minutes before slicing. Garnish with sage, and serve.
    7. Serves 6–8

Posted in November 2020 on Sep 08, 2020