Brown Sugar Mustard Glazed Turkey Breast Recipe

The aroma of roasted turkey always signals comfort, family, and celebration. While a whole turkey often takes center stage during the holidays, sometimes you want something just as festive but far more manageable. That’s where a Brown Sugar Mustard Glazed Turkey Breast comes in. It’s the perfect main dish for smaller gatherings, Sunday dinners, or even a weeknight meal when you want to elevate the menu without the effort of roasting an entire bird.

This recipe is inspired by the timeless combination of sweet and tangy flavors that have long been staples in American kitchens. The glaze, made with brown sugar and mustard, strikes a beautiful balance between savory richness and caramelized sweetness. Growing up, many of us remember family tables set with roasted meats brushed with simple homemade glazes. This turkey breast recipe takes that nostalgia and updates it into a dish that’s easy to prepare, elegant to serve, and sure to impress.

Why You’ll Love This Recipe

• Perfect for smaller gatherings – Ideal when cooking for a few people without needing a whole turkey.

• Flavor-packed glaze – Brown sugar creates caramelization while mustard adds depth and tanginess.

• Moist and tender meat – With the right cooking method, turkey breast stays juicy and flavorful.

• Versatile for any occasion – From holiday feasts to casual family dinners, this dish adapts beautifully.

• Make-ahead friendly – You can prepare the glaze in advance, making meal prep stress-free.

Ingredients

To create this Brown Sugar Mustard Glazed Turkey Breast, you’ll need simple ingredients you probably already have in your pantry.

• 1 whole turkey breast (about 3–4 pounds, bone-in or boneless)

• 4 tablespoons unsalted butter, softened

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme (or fresh thyme leaves)

• 1 teaspoon dried rosemary (or fresh rosemary, chopped)

• 1 teaspoon paprika

• Salt and freshly ground black pepper, to taste

For the Glaze

• ½ cup brown sugar (light or dark, depending on preference)

• 3 tablespoons Dijon mustard

• 2 tablespoons whole grain mustard

• 1 tablespoon honey

• 2 tablespoons apple cider vinegar (for brightness)

• 1 teaspoon soy sauce (for savory depth)

Step-by-Step Directions

1. Prepare the Turkey Breast

Start by preheating your oven to 350°F (175°C). Proper oven preheating is important because it ensures that your turkey begins cooking immediately at the right temperature, which helps develop a beautiful golden-brown crust on the outside while keeping the inside moist.

Place the turkey breast on a large cutting board. If your turkey breast is bone-in, check to make sure there are no leftover pinfeathers, and trim away any excess skin or fat. Then, pat the turkey dry thoroughly with paper towels. Removing surface moisture is one of the most overlooked yet essential steps in roasting poultry. When the skin is dry, it crisps up beautifully, creating that golden, slightly crunchy texture people look forward to in a perfectly roasted turkey.

Next, make the seasoning butter. In a small mixing bowl, combine softened unsalted butter with garlic powder, onion powder, dried thyme, rosemary, paprika, salt, and freshly cracked black pepper. The butter serves two purposes: it delivers flavor and acts as a shield to lock in moisture.

For the best results, gently loosen the skin of the turkey breast with your fingers or a small spoon, being careful not to tear it. Spread half of the butter mixture underneath the skin so that it directly seasons the meat. Then, rub the remaining butter mixture generously over the top of the skin. This method not only infuses the turkey with flavor but also helps the seasonings adhere properly, ensuring that every bite is well seasoned. At this stage, your turkey breast should already look appetizing, with a glossy butter coating that promises delicious results.

2. Make the Brown Sugar Mustard Glaze

While the turkey breast begins to roast, prepare the glaze that will give the dish its signature flavor. In a medium saucepan set over medium heat, combine ½ cup of brown sugar, Dijon mustard, whole grain mustard, honey, apple cider vinegar, and a splash of soy sauce. Each of these ingredients brings something unique to the glaze:

• Brown sugar melts down into a rich, caramel-like sweetness.

• Mustards add tang, spice, and depth of flavor.

• Honey enhances the glaze with natural sweetness and helps create a glossy finish.

• Apple cider vinegar balances out the richness with a gentle acidity.

• Soy sauce adds savory umami notes that round everything out.

Whisk the mixture constantly as it heats. After about 3–4 minutes, the glaze should thicken slightly and coat the back of a spoon. Remove the saucepan from the heat and let the glaze cool briefly. Keep in mind that it will continue to thicken as it rests, so don’t worry if it looks a little loose at first. You want it to be pourable yet sticky enough to cling to the turkey.

Making the glaze ahead of time can also save you stress during cooking. It holds well in the refrigerator for a few days, so if you’re preparing this dish for a holiday, you can check one more thing off your list early.

3. Roast the Turkey Breast

Set the prepared turkey breast on a roasting rack placed inside a sturdy baking dish or roasting pan. Using a rack is ideal because it allows heat to circulate evenly around the meat, ensuring uniform cooking and crispier skin. If you don’t have a rack, you can improvise by placing the turkey on a bed of thickly sliced onions, carrots, and celery. This method not only lifts the turkey slightly but also infuses the drippings with additional flavor.

Roast the turkey breast uncovered for about 45 minutes to 1 hour. This initial roasting period allows the skin to firm up and begin developing color before the glaze is applied.

Once the first hour has passed, brush a generous layer of the brown sugar mustard glaze over the entire surface of the turkey. Don’t be shy—this is where much of the flavor comes from. Return the turkey to the oven and continue roasting, basting with additional glaze every 20 minutes. The repeated basting builds up a beautiful, caramelized coating on the turkey, locking in flavor and creating a slightly sticky finish that makes each slice irresistible.

The turkey breast is done when the thickest part of the meat reaches an internal temperature of 165°F (74°C). Depending on the size, this usually takes 1.5 to 2 hours in total. Always rely on a meat thermometer rather than guessing, as it ensures both safety and perfect doneness.

4. Rest and Serve

Once the turkey has reached the correct internal temperature, remove it from the oven and carefully transfer it to a cutting board. Resist the urge to slice into it right away. Instead, tent the turkey breast loosely with aluminum foil and let it rest for 15–20 minutes. This resting period allows the juices, which have moved toward the surface during cooking, to redistribute throughout the meat. Skipping this step often results in dry turkey, so it’s well worth the wait.

When ready to serve, carve the turkey breast into slices across the grain for maximum tenderness. Arrange the slices on a serving platter, and if you have extra glaze, drizzle some lightly over the top for added shine and flavor. The rest can be served in a small bowl on the side so guests can add more if they like.

Pair the turkey breast with your favorite side dishes—mashed potatoes, roasted vegetables, or cranberry sauce all complement the sweet and tangy glaze beautifully. With its glossy finish, golden-brown skin, and tender, flavorful meat, this Brown Sugar Mustard Glazed Turkey Breast makes a stunning centerpiece for any meal.

Tips for Success

• Choose the right turkey breast – Bone-in breasts tend to stay juicier, but boneless options work well if you prefer easier slicing.

• Dry thoroughly before seasoning – Moisture on the skin prevents it from crisping up.

• Don’t skip resting – Cutting too soon releases all the flavorful juices.

• Adjust glaze sweetness – Use more mustard for tangier flavor or more brown sugar for extra sweetness.

• Make extra glaze – It doubles as a sauce for drizzling over slices or roasted vegetables.

Serving Suggestions

This turkey breast pairs beautifully with classic holiday and comfort food side dishes. Consider serving it with:

• Mashed potatoes with turkey gravy

• Roasted Brussels sprouts or green beans

• Honey-glazed carrots

• Cranberry sauce

• Freshly baked dinner rolls

For a lighter meal, pair it with a crisp salad and roasted root vegetables. The glaze adds enough richness that even simple sides shine.

Storage and Make-Ahead Tips

• Refrigeration: Store leftover turkey in an airtight container in the refrigerator for up to 4 days.

• Freezing: Slice the turkey, wrap it tightly in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: To keep it moist, reheat slices in a covered dish with a splash of chicken broth or extra glaze.

• Make-ahead glaze: Prepare the glaze up to 3 days ahead and keep refrigerated. Rewarm slightly before brushing onto the turkey.

Variations to Try

• Maple-Mustard Glaze: Replace honey with pure maple syrup for a woodsy sweetness.

• Spicy Kick: Add a teaspoon of crushed red pepper flakes or cayenne to the glaze.

• Herb-Infused Glaze: Simmer fresh rosemary or sage in the glaze for an aromatic twist.

• Garlic Lover’s Version: Add roasted garlic cloves to the glaze for a deeper, savory flavor.

Nutritional Information (per serving, approx. 6 servings)

• Calories: 340

• Protein: 42g

• Fat: 12g

• Carbohydrates: 15g

• Fiber: 0g

• Sugar: 12g

• Sodium: 480mg

Frequently Asked Questions

Can I use chicken instead of turkey?
Yes, chicken breasts or even a whole chicken can be prepared with the same glaze. Just adjust cooking time depending on the size.

Do I need a roasting rack?
While a rack helps air circulate for even cooking, you can place the turkey breast directly on a bed of onions, carrots, or potatoes to serve as a natural rack.

How do I know when the turkey is done?
The most reliable method is using a meat thermometer. Insert it into the thickest part of the breast; it should read 165°F (74°C).

Can I cook this in a slow cooker?
Yes, but the skin won’t crisp the same way. For best results, finish it under the broiler for 5 minutes after slow cooking to caramelize the glaze.

Brown Sugar Mustard Glazed Turkey Breast Recipe

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• Author: Michelle Davis
• Total Time: 2 hours
• Yield: 6 servings 1x

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Description

This Brown Sugar Mustard Glazed Turkey Breast is a flavorful and impressive main dish perfect for smaller gatherings, weeknight dinners, or festive holidays. The combination of sweet brown sugar and tangy mustard creates a caramelized glaze that keeps the turkey juicy, tender, and packed with flavor. Easy to prepare yet elegant enough for special occasions, this recipe will quickly become a family favorite.

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Ingredients

Scale 1x2x3x

• 1 whole turkey breast (3–4 lbs, bone-in or boneless)

• 4 tbsp unsalted butter, softened

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)

• 1 tsp dried rosemary (or 2 tsp fresh rosemary, chopped)

• 1 tsp paprika

• Salt and black pepper, to taste

For the glaze:

• ½ cup brown sugar (light or dark)

• 3 tbsp Dijon mustard

• 2 tbsp whole grain mustard

• 1 tbsp honey

• 2 tbsp apple cider vinegar

• 1 tsp soy sauce

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Instructions

• Preheat oven to 350°F (175°C). Pat turkey breast dry with paper towels to remove excess moisture.

• In a small bowl, combine softened butter, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper. Gently loosen the skin of the turkey breast and spread half of the butter mixture under the skin. Rub the remaining butter mixture over the top.

• Place the turkey breast on a roasting rack in a baking dish or roasting pan.

• In a saucepan over medium heat, whisk together brown sugar, Dijon mustard, whole grain mustard, honey, apple cider vinegar, and soy sauce. Simmer 3–4 minutes until slightly thickened, then remove from heat.

• Roast turkey breast uncovered for 45 minutes to 1 hour. Brush generously with the glaze, then continue roasting, basting with more glaze every 20 minutes, until the internal temperature reaches 165°F (74°C). Total cooking time is usually 1.5 to 2 hours.

• Transfer turkey breast to a cutting board, tent loosely with foil, and let rest for 15–20 minutes before slicing.

• Serve warm, drizzled with extra glaze or alongside favorite side dishes.

Notes

• Bone-in turkey breast tends to stay juicier, but boneless works well for easier carving.

• Use a meat thermometer for accuracy—remove turkey from the oven as soon as it hits 165°F.

• For a spicier glaze, add a pinch of cayenne or crushed red pepper flakes.

• Leftovers keep well in the refrigerator for up to 4 days or can be frozen for up to 3 months.

• The glaze can be made up to 3 days ahead and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes

Michelle Davis