Kosher Honey Mustard Glazed Turkey Roast

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I’ve been making this honey mustard glazed turkey roast for years, and it’s become my go-to recipe whenever I need something impressive but not complicated. The idea came from wanting that classic ham glaze flavor but in a kosher-friendly version. Turkey breast works beautifully here because it has enough fat to stay moist while developing that gorgeous golden crust.

The secret is in the glaze timing. You don’t want to add it too early or the sugars will burn before the meat is done. I learned this the hard way during my first attempt, when I ended up with a charred exterior and undercooked center. Now I wait until the last 30 minutes of cooking to start brushing on that sticky, sweet coating. The combination of Dijon mustard and honey creates this perfect balance of tangy and sweet that makes everyone ask for the recipe.

Getting the Honey Mustard Glaze Just Right

What I love about this roast is how it looks much fancier than the effort required. The glaze caramelizes into this beautiful mahogany color, and your kitchen smells incredible while it’s cooking. It’s perfect for Shabbat dinner or any time you want to impress guests without spending all day in the kitchen. I usually pair it with roasted vegetables and some good challah to soak up any extra glaze.

Why This Turkey Roast Works for Any Occasion

The leftovers are fantastic too. Cold sliced turkey with that honey mustard flavor makes amazing sandwiches, and you can even dice up the meat for a quick salad. Just make sure to let the roast rest properly after cooking so all those juices redistribute back into the meat.

Kosher Honey Mustard Glazed Turkey Roast - Jewish recipe
I've been making this honey mustard glazed turkey roast for years, and it's become my go-to recipe whenever I need something impressive but not complicated. The idea came from wanting that classic ham glaze flavor but in a kosher-friendly version. Turkey breast works beautifully here because it has enough fat to stay moist while developing that gorgeous golden crust. The secret is in the glaze timing. You don't want to add it too early or the sugars will burn before the meat is done. I learned this the hard way during my first attempt, when I ended up with a charred exterior and undercooked center. Now I wait until the last 30 minutes of cooking to start brushing on that sticky, sweet coating. The combination of Dijon mustard and honey creates this perfect balance of tangy and sweet that makes everyone ask for the recipe. What I love about this roast is how it looks much fancier than the effort required. The glaze caramelizes into this beautiful mahogany color, and your kitchen smells incredible while it's cooking. It's perfect for Shabbat dinner or any time you want to impress guests without spending all day in the kitchen. I usually pair it with roasted vegetables and some good challah to soak up any extra glaze. The leftovers are fantastic too. Cold sliced turkey with that honey mustard flavor makes amazing sandwiches, and you can even dice up the meat for a quick salad. Just make sure to let the roast rest properly after cooking so all those juices redistribute back into the meat.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3-4 lb boneless turkey breast roast skin-on preferred
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
For the Honey Mustard Glaze
  • 1/3 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons brown sugar packed
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper optional

Method
 

  1. Preheat oven to 375°F. Line a roasting pan with parchment paper or lightly grease it.
  2. Pat the turkey breast completely dry with paper towels. Rub olive oil all over the surface, then season evenly with salt, pepper, garlic powder, and thyme.
  3. Place turkey breast skin-side up in the prepared roasting pan. Roast for 45 minutes without opening the oven door.
  4. While turkey roasts, make the glaze by whisking together honey, Dijon mustard, brown sugar, apple cider vinegar, paprika, and cayenne (if using) in a small bowl until smooth.
  5. After 45 minutes, brush half the glaze over the turkey breast. Continue roasting for 20-25 minutes.
  6. Brush with remaining glaze and roast for another 15-20 minutes, or until internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
  7. Remove from oven and tent loosely with foil. Let rest for 10-15 minutes before slicing to allow juices to redistribute.
  8. Slice against the grain and serve with any pan drippings spooned over the top.

Notes

The turkey is done when it reaches 165°F internally. If the glaze starts to get too dark during cooking, tent with foil. Leftover roast keeps in the refrigerator for up to 4 days and makes excellent sandwiches. For best results, use a meat thermometer rather than relying on cooking time alone.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 16g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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