Honey-Glazed Roast Turkey Breast with Cranberry Sage Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy turkey breast roasted with a honey glaze and paired with a fresh cranberry sage sauce for a comforting holiday centerpiece. This American-inspired Christmas recipe, ready in about 75 minutes, pairs boneless skin-on turkey breast, honey, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 3 lbs boneless skin-on turkey breast and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a small saucepan, combine 1/4 cup honey, 2 tbsp unsalted butter, and 1 tbsp chopped fresh sage over low heat until melted and fragrant; set aside.
  3. Step 3: Place turkey breast on a roasting pan, brush generously with half the honey-sage glaze, and drizzle 1 tbsp olive oil over the top.
  4. Step 4: Roast turkey for 50-60 minutes, basting every 15 minutes with remaining glaze, until an internal temperature of 165°F is reached.
  5. Step 5: While turkey roasts, simmer 1 cup fresh cranberries, 1/2 cup orange juice, and 2 tbsp brown sugar in a small saucepan over medium heat for 10 minutes until cranberries burst and sauce thickens slightly.
  6. Step 6: Remove turkey from oven, let rest for 10 minutes, slice, and serve with warm cranberry sage sauce spooned over.

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