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Best Easy Pomegranate Molasses Glazed Turkey Breast

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This foolproof pomegranate molasses glazed turkey breast is incredibly easy, with only 10 minutes of active prep and a gorgeous caramelized crust. Perfect for special occasions, it delivers unforgettable sweet-tart flavor and moist, tender meat every time.

Ingredients

Scale
  • 1 bone-in, skin-on turkey breast (about 4–5 pounds / 1.8–2.3 kg)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/2 cup pomegranate molasses
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon apple cider vinegar
  • Pinch of salt and pepper
  • 1/2 cup chicken broth
  • Optional: Fresh herbs for garnish (rosemary sprigs, fresh thyme, or pomegranate arils)

Instructions

  1. Take the turkey breast out of the refrigerator about 30 minutes before cooking. Pat it completely dry with paper towels.
  2. In a small bowl, mix together salt, pepper, garlic powder, dried thyme, and smoked paprika. Rub olive oil all over the turkey breast, then sprinkle the seasoning mixture evenly over the entire surface, including underneath the skin if possible.
  3. Combine pomegranate molasses, honey, Dijon mustard, and apple cider vinegar in a small saucepan. Warm over low heat, whisking until smooth. Do not let it boil. Remove from heat and stir in melted butter. Set aside about 1/4 cup of the glaze for serving later.
  4. Preheat oven to 375°F (190°C). Place a wire rack inside a roasting pan and pour chicken broth into the bottom of the pan. Place the seasoned turkey breast on the rack, skin side up.
  5. Roast the turkey breast uncovered for 45 minutes. Do not open the oven door.
  6. After 45 minutes, remove the turkey from the oven and brush a generous layer of glaze all over the skin. Return to the oven and continue roasting, glazing every 15 minutes until the internal temperature reaches 160°F (71°C). If the skin gets too dark, tent loosely with aluminum foil.
  7. Once the turkey hits 160°F, remove from the oven. Transfer to a cutting board and tent loosely with foil. Let rest for at least 15 minutes. The temperature will rise to 165°F (74°C) during resting.
  8. Carve against the grain into thick slices. Drizzle with reserved glaze and serve immediately.

Notes

Pat the turkey dry for crispy skin. Do not glaze too early; wait until after the first 45 minutes to prevent burning. Use a meat thermometer for accuracy; pull at 160°F and let carryover cooking bring it to 165°F. For a dairy-free version, use olive oil instead of butter. For lower sugar, reduce honey to 1 tablespoon. Leftovers keep 3-4 days in the refrigerator or freeze for up to 3 months.

Nutrition

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