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Adobo Honey Roasted Turkey Breast

Adobo Honey Roasted Turkey Breast
  • 8 Servings
  • 1 hr Prep Time
  • 4 hrs Total Time


  • 1 Bone-In Turkey Breast
  • 2 tbsp. olive oil
  • 2 tsp. salt
  • 2 tsp. ancho pepper
  • 2 onions, cut into large chunks
  • 4-5 yukon gold potatoes, cut into large chunks
  • 2-3 bulbs of garlic, cut in half
  • Fresh bay leaves
  • Fresh rosemary

For the Glaze

  • 1/4 cup honey abodo sauce from 1 (7.5 oz.) can chipotles in adobo, chipotles saved for other use
  • Step 1

    Preheat oven to 425°F.
  • Step 2

    Cut potatoes and onions into large chunks. Slice garlic bulbs in half. Place veggies and fresh herbs in the bottom of roasting pan with a rack. Drizzle olive oil over the veggies and season with salt. Place rack over the veggies.
  • Step 3

    Pat your bone-in turkey breast dry with paper towels. Rub with olive oil then season with salt and ancho pepper. Place rosemary, bay leaf and onion in cavity.
  • Step 4

    Place turkey breast on the roasting rack, breast side up and roast at 425°F for 15 minutes, and then lower heat to 350°F. If the turkey is browning too quickly, loosely cover with foil.
  • Step 5

    Meanwhile, prepare the glaze. Mix the adobo sauce with the honey.
  • Step 6

    After the turkey has cooked for about an hour, glaze. Then glaze 3 more times, about every 30 minutes, until done.
  • Step 7

    Pull the turkey from the oven when the internal temperature reaches 165°F. Cover loosely with foil and rest for 10 minutes. The turkey will continue to cook as it rests.
  • Step 8

    Serve the turkey with the roasted veggies and garnish with more fresh rosemary and bay leaves.

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