Servings: 6 Portions

- 1 frozen turkey breast (1.5 kg) (Let it thaw in the fridge for 24 hours)
   (I used Butterball)
- ¼ cup honey
- ¼ cup apple juice
- ¼ cup butter or vegetable shortening (if you cannot eat dairy products)
- 1 sprig fresh rosemary
- ½ tsp salt
- Freshly-ground black pepper


  1. Put the honey, apple juice, butter or shortening, and rosemary in a saucepan on the heat.
  2. Let them come to a boil.
  3. Put the heat off, and let the glaze cool down. The rosemary will infuse in the glaze.
  4. Wash the turkey breast with water and pat dry with kitchen paper towel.
  5. Put the salt and pepper on a wooden cutting board. 
  6. Roll the turkey breast in the salt and pepper.
  7. Heat the oven to 200°C.
  8. Put the turkey breast in the roasting bag and pour half the glaze with the rosemary sprig over the turkey in the bag.
  9. Close the bag tightly and put in a roasting pan. 
  10. Snip one of the bag’s corners with scissors to let the steam out.
  11. Put in the pre-heated oven. 
  12. Let it cook for 45 minutes.
  13. Take the roasting pan out, cut the bag open, discard the bag and keep the turkey breast in the roasting pan.
  14. Baste the turkey breast with the remaining glaze and return to the oven for another 45 minutes.
  15. Baste the turkey breast with the drippings every 10-15 minutes. 
  16. Once the turkey is golden brown, take out from the oven and cover with foil.
  17. Let it rest for 15 minutes before you start carving.
  18. Serve the roasted turkey breast with our Gluten-Free Homemade Cranberry Sauce and our 
  19. Brussel Sprouts with Crispy Bacon in Balsamic Glaze for Christmas dinner.