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.

Ingredients

Scale

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