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Bourbon Glazed Bone-In Honeysuckle White Young Turkey Breast

This crispy and delicious bourbon glazed Honeysuckle White Young Turkey Breast recipe is certain to wow your guests! The dry brine ensures the turkey will be well seasoned throughout and the longer you keep in uncovered, the crispier the skin will be after cooking. The paprika adds a rich color to the cooked Honeysuckle White Young Turkey Breast while the bourbon glaze is the perfect blend of sweet and savory that keeps you coming back for more!

Bourbon Glazed Turkey Breast
  • 8 Servings
  • 1 hr Prep Time
  • 4 hrs Total Time


For The Honeysuckle White Young Turkey Breast

  • 1 Honeysuckle White Turkey Breast
  • 2 tbsp. Himalayan salt
  • 1 tbsp. black peppercorns medium ground, (+ 1 tsp. for vegetables)
  • 1 tbsp. paprika
  • 1 tsp. sugar
  • 1/2 cup of unsalted butter, room temperature
  • 1 tbsp. fresh chopped sage
  • 1 tbsp. fresh chopped rosemary
  • 1 tbsp. fresh chopped thyme
  • 1 tbsp. minced garlic
  • 1 tsp. orange zest
  • 12-15 carrots
  • 10-12 shallots
  • 2 tbsp. olive oil (+1 tbsp. for vegetables)
  • 1 large orange

For The Bourbon Glaze

  • 1/2 cup light brown sugar, packed
  • 1/2 cup bourbon
  • 2 tbsp. soy sauce
  • 2 tbsp. unsalted butter, room temperature
  • 1 tsp. paprika
  • Step 1

    Defrost Honeysuckle White Young Turkey Breast in packaging, in the refrigerator for 3 days (or until completely defrosted).
  • Step 2

    Remove from packaging and pat dry with paper towel. Loosen the skin.
  • Step 3

    Mix dry brine - Himalayan salt, black pepper, paprika and sugar. Season Honeysuckle White Young Turkey Breast under skin, over skin and inside cavity. Refrigerate in large dish uncovered for 1-3 days.
  • Step 4

    Mix butter with sage, rosemary, thyme, garlic, and orange zest.
  • Step 5

    Preheat oven to 450℉. Prep vegetable bed of carrots & shallots in a large roasting dish. Drizzle vegetables with olive oil and season with black pepper. Place dry brined Honeysuckle White Young Turkey Breast on top of vegetables.
  • Step 6

    Apply herbed butter under and over skin. Insert orange inside cavity. Drizzle skin of turkey with olive oil.
  • Step 7

    Roast in oven until golden brown all over, 35-40 minutes at 450℉. Meanwhile bring brown sugar, bourbon, soy sauce, butter and paprika to a simmer in a small saucepan over medium heat, stirring occasionally, until reduced by about half and thick enough to coat a spoon but not syrupy, 6-8 minutes. Reduce heat to very low and keep glaze warm until ready to use.
  • Step 8

    Reduce oven temperature to 325℉ and roast Honeysuckle White Young Turkey Breast until an instant-read thermometer inserted into the thickest part of breast registers 100℉-110℉. Then roast, basting with bourbon glaze every 10 minutes or so, making sure to lightly coat the entire Honeysuckle White Young Turkey Breast until thermometer registers 165℉, 60-75 minutes total after reducing oven temperature to 325℉.
  • Step 9

    Remove and transfer to a cutting board and let rest 30 minutes before carving.
  • Step 10

    Carve the Honeysuckle White Young Turkey Breast from the bone then slice into medium/thick pieces on an angle and plate with carrots and shallots and garnish with fresh herbs. Top with a few slices of fresh orange and serve immediately.

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