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Roast Turkey Breast with Fig Balsamic Glaze and Fresh Thyme

Roast turkey breast with fig balsamic glaze is oven-roasted until juicy, then brushed with a glossy sweet-tangy glaze and fresh thyme. A bone-in, skin-on turkey breast makes a flavorful centerpiece with crisp skin and tender meat.
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Prep Time 15 minutes
Cook Time 1 hour 57 minutes
Resting 20 minutes
Total Time 2 hours 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, fully thawed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the glaze
  • 0.5 cup fig preserves
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp unsalted butter
  • 2 tsp fresh thyme leaves finely chopped

Equipment

  • 1 16x13-inch roasting pan

Method
 

Prepare the turkey
  1. Preheat the oven to 350°F.
  2. Set a rack in a 16x13-inch roasting pan.
  3. Pat the turkey dry with paper towels.
  4. Place the turkey skin side up on the rack.
  5. Rub the turkey with the olive oil, kosher salt, and black pepper.
Make the glaze
  1. Combine the fig preserves, balsamic vinegar, and Dijon mustard in a small saucepan.
  2. Bring to a simmer over medium heat and cook for 2 minutes, stirring.
  3. Remove from the heat and stir in the butter and thyme until the butter melts.
Roast and glaze
  1. Roast the turkey at 350°F for about 1 1/4 to 1 3/4 hours, checking the thickest part of the breast with an instant-read thermometer without touching bone; begin checking after 1 hour 15 minutes and continue until it reaches 150°F.
  2. Brush half the glaze over the turkey and roast for 10 minutes.
  3. Brush with the remaining glaze and continue roasting until the thickest part reaches 165°F and the glaze looks glossy, 10 to 20 minutes more.
Rest and carve
  1. Transfer the turkey to a cutting board.
  2. Tent loosely with foil and rest for 20 minutes.
  3. Carve the turkey.

Notes

For the juiciest slices, check the thickest part of the breast without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them; dairy-free butter can replace the unsalted butter for a dairy-free option.