6-7 pound full turkey breast, bone in, skin on
Freshly ground black pepper
For the glaze:
1/2 cup Naked Wild Honey
1/2 cup orange juice
2 tsp. Dijon mustard
3 tbsp. apple cider vinegar
1 tsp. kosher salt
1 tsp. freshly ground black pepper
3 sprigs fresh thyme
1 clove garlic, peeled and crushed
Preheat the oven to 500ºF.
Make sure the turkey breast is fully thawed. Season the turkey liberally on both sides with salt and pepper and let it sit at room temperature for one hour in a large roasting pan (preferably one with a roasting rack).
In the meantime, make the glaze by combining the honey, orange juice, mustard, vinegar, salt, pepper, thyme, and garlic in a medium saucepan over high heat.
Bring to a boil then reduce the heat to medium and simmer for 15 minutes, or until reduced by two-thirds. Remove from the heat and set aside.
Place the roasting pan in the center of the oven and immediately reduce the temperature to 350ºF.
After 45 minutes, brush on a layer of the glaze. Cook for 10 more minutes.
Brush on another layer of the glaze. Cook for 10 more minutes.
Brush on one more coating of the glaze, cooking until the internal temperature of the turkey registers 165ºF.
Remove from the oven and let it rest for 30 minutes.
Cut the meat from the bone, slice, and drizzle with remaining glaze before serving.