Day 2 of #TurkeyWeek brings Honey Sriracha Glazed Boneless Turkey Breast! All week I’ll be sharing my favourite turkey and turkey-leftover recipes leading up to my favourite holiday: Thanksgiving. If you want a whole bird recipe, try the excellent tutorial on “How to Smoke a Turkey.”
Think of the playful turkey-with-drumsticks idea you may have seen on TV—my family follows a similar logic but uses turkey breasts instead of attaching pieces together. We usually roast an extra boneless turkey breast alongside the main bird. Why? The dark meat goes into dishes that need more cooking later—pot pies, soups, casseroles—while the white meat is perfect for slicing, serving on plates, and making sandwiches after the feast.
This simple solution gives us clean, easy-to-slice white meat without the fuss of carving around bones. Because this breast is often destined for leftovers, I like bolder flavours: honey, sriracha, ginger, and a splash of soy sauce form a sticky, flavour-packed glaze that transforms what could be a plain roast into something exciting.
Full disclosure: we make this Honey Sriracha Glazed Boneless Turkey Breast year-round. Boneless turkey breasts thaw faster than bone-in cuts and absorb marinades beautifully. They roast in significantly less time, making them a great option for weeknight dinners as well as holidays.
Another big advantage is how easy the breast is to carve. Even someone with minimal knife skills can slice it neatly: place the roast with its long side parallel to the edge of the counter and cut perpendicular to the roast. No bones to navigate, less waste, and reliable slices every time. Easy and delicious is a winning combination.
Cook’s Notes
- Place the boneless turkey breast in the lower third of the oven so it browns evenly without getting too dark on top.
- Low-profile silicone roasting racks are great for lifting the breast off the pan so air circulates underneath, promoting even roasting and crisp skin. They’re flexible, dishwasher safe, and inexpensive—useful tools to have on hand.
- Don’t apply the glaze too early. If you slap it on at the beginning, the sugars in the honey will prevent the skin from crisping and may burn. Add the glaze toward the end of cooking so it caramelizes into a sticky crust.
- Always let the turkey rest after roasting. Carryover heat raises the internal temperature a few degrees and redistributes the juices. Slice too soon and the juices run out, leaving dry meat.
Honey Sriracha Glazed Boneless Turkey Breast
Rebecca Lindamood
Ingredients
- 1 boneless turkey breast 2 to 4 pounds, thawed according to package instructions
- 2 tablespoons peanut or canola oil
- 1 tablespoon kosher salt
- 2 teaspoon granulated garlic
- 1 teaspoon ground ginger or 1 tablespoon freshly grated ginger root
For the Glaze:
- 1/2 cup mild honey
- 1-3 tablespoons sriracha depending on heat preference
- 1 teaspoon soy sauce
Instructions
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Preheat oven to 500°F with a rack positioned in the lower third of the oven.
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Spray a roasting rack with non-stick cooking spray and place it in a roasting pan. Position the turkey breast skin-side up on the rack. Pour the oil over the turkey, then sprinkle with ground ginger, granulated garlic, and kosher salt. Use your hands to massage the spices into the meat. Roast for 15 minutes at 500°F.
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While it roasts, whisk together the honey, sriracha, and soy sauce for the glaze and set aside.
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After 15 minutes, reduce the oven temperature to 350°F. Continue roasting until an instant-read thermometer registers 158–160°F. For a 4-pound breast, this typically takes 60–90 minutes. About 30 minutes before the turkey is done, brush the glaze evenly over the surface and return to the oven until the honey caramelizes and becomes sticky and brown.
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Remove the turkey from the oven and tent lightly with foil. Carryover heat will raise the temperature by a few degrees as it rests. If the turkey was trussed and the string is stuck to the crust, wrapping loosely in foil and letting it steam for a few minutes will loosen the string so you can remove it without tearing the skin.
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Carve into even slices and serve warm, or cool and reserve for sandwiches and leftovers.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred nutrition calculator.
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This is my third post for NaBloPoMo (National Blog Posting Month). I’m posting every day in November—follow along as I share recipes, family stories, and a few giveaways.