Photo of Hoisin-Roasted Turkey Breast by WW

Hoisin-Roasted Turkey Breast

Points® value
Total Time
50 min
10 min
40 min
Fragrant, thick hoisin sauce glazes the turkey while it roasts and provides a beautiful deep outer colour. Choosing a breast in place of a whole turkey ensures your main dish is ready-to-serve in under an hour. The onions provide a ton of flavour as they caramelize underneath the turkey. You can also cut the onions into wedges and roast them in the pan along with other vegetables such as baby carrots and broccoli florets. Make this for dinner, or as the perfect set up for a week's worth of lunches.


Cooking spray

1 spray(s)

Uncooked boneless skinless turkey breast

2 pound(s), a whole roast or breast tenderloin

Table salt

½ tsp(s), or to taste

Black pepper

½ tsp(s), freshly ground, or to taste

Hoisin sauce

½ cup(s)

Reduced-sodium chicken broth

½ cup(s)


1 medium, red or yellow, sliced

Broccoli florets

3 cup(s)

Baby carrots

12 oz


  1. Preheat oven to 400°F. Coat shallow roasting pan with nonstick spray.
  2. Season turkey all over with salt and black pepper and place in prepared pan. Using back of spoon, spread hoisin sauce all over turkey. Pour in broth. Roast turkey for 20 minutes.
  3. Add onion, broccoli florets, and carrots to roasting pan, arranging vegetables in single layer around turkey.
  4. Roast until vegetables are golden and instant- read thermometer inserted into middle of turkey registers at least 165°F, about 20 minutes more. Let turkey rest for 10 minutes before slicing crosswise into 1⁄2-inch-thick slices. Serve turkey with vegetables.
  5. Serving size: about 3 oz turkey and about 3⁄4 cup vegetables


The vegetables will cook in about 20 minutes; remove them from the pan and return the turkey to the oven to finish cooking.