Roasted Turkey Breast with Honeyed Onion Sauce
A succulent boneless turkey breast marinated overnight in a fragrant blend of garlic, lemon, honey, and rosemary, then roasted to perfection. Paired with a rich, caramelized onion sauce infused with sage, caraway seeds, and honey, this dish creates an elegant centerpiece perfect for holiday dinners or special occasions. The slow-cooked onions develop deep, sweet flavors that complement the herb-crusted turkey beautifully.
Ingredients
- 3 cloves garlic
- ¼ cup lemon juice, freshly squeezed
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- ¼ cup extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 2 teaspoons dried rosemary
- 4 pounds boneless rolled turkey breastchicken breasts1:1protein
use 4 chicken breasts
- 2 tablespoons extra virgin olive oil
- 6 onions, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried rubbed sage
- ½ teaspoon salt
- ½ teaspoon caraway seeds
- ½ teaspoon pepper
- 2 tablespoons honey
- 1 tablespoon all-purpose flourcornstarch1:2 ratiogluten-freegluten-free
use 1.5 tsp cornstarch
- ½ cup white wine or apple juice
- ½ cup chicken stock
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Whisk together garlic, lemon juice, honey, mustard, olive oil, vinegar, and rosemary in a large bowl
- 2
Add turkey breast and coat well on all sides
- 3
Cover and refrigerate overnight or at least 12 hours
- 4
Preheat oven to 350 degrees Fahrenheit
- 5
Heat remaining oil in heavy skillet over medium-high heat
- 6
Brush excess marinade off turkey and brown on all sides for about 2 minutes per side
- 7
Transfer turkey to roasting pan
- 8
Roast in center of oven, brushing with leftover marinade every 20 minutes, until juices run clear or meat thermometer registers 170 degrees Fahrenheit, about 1 hour
- 9
Heat oil in large non-stick skillet over medium heat for onion sauce
- 10
Add onions and garlic, cook stirring occasionally for 45 minutes, adding water halfway through if onions stick
- 11
Stir in sage, caraway, salt, pepper, and honey, cook another 10 minutes
- 12
Sprinkle flour over onions and cook stirring for 1 minute
- 13
Pour in wine and stock, bring to boil and cook 1-2 minutes until thickened
- 14
Stir in parsley
- 15
Transfer turkey to cutting board and tent with foil for 10 minutes
- 16
Slice and serve with onion sauce
Tips
Marinate the turkey overnight for deeper flavor penetration and more tender meat
Add water to the onions if they start sticking during the long cooking process
Let the turkey rest for 10 minutes before slicing to retain juices
Good to Know
Refrigerate sliced turkey up to 3 days. Store onion sauce separately up to 4 days.
Marinate turkey up to 24 hours ahead. Onion sauce can be made 1 day ahead and reheated.
Serve immediately while turkey is warm. Onion sauce can be kept warm in slow cooker.
Common Mistakes
Don't skip the resting period to avoid dry, tough meat
Brown turkey properly to develop flavor and color
Cook onions slowly to avoid burning and develop sweetness
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use bone-in turkey breast instead?
Yes, but increase cooking time to 20 minutes per pound and check internal temperature reaches 170°F in thickest part.
What if I don't have caraway seeds?
Substitute with fennel seeds or omit entirely. The sauce will still be delicious without them.
How long will leftovers keep?
Refrigerate turkey and sauce separately for up to 3-4 days. Reheat gently to avoid drying out the meat.