HoneyBaked New Recipe Turkey Breast

Can you believe that Thanksgiving is next week? I’ll admit that I’m in denial, as I won’t actually be celebrating a traditional Thanksgiving this year. We are leaving on Tuesday next week for a two-week trip to Paris. I am super-excited, but a little bummed at missing one of my favorite holidays. I mean, what’s fall in Texas without turkey, cornbread dressing and all the fixin’s?

So enjoy an extra helping of cornbread dressing for me, would you?

I really can’t complain much, though. We got to have a little mini Thanksgiving celebration with just our family the other night, thanks to HoneyBaked’s New Recipe Turkey Breast. The folks known for their delicious ham have revamped their turkey breast recipe and asked me to give it a try. I whole-heartedly agreed!

Precooked and sliced, HoneyBaked’s New Recipe Turkey Breast is so convenient for busy families. The turkey dinner comes with frozen sides, so you just pop those in the oven. I heated our turkey up just a bit before serving.

The brown sugar glaze on the turkey was divine. We chose macaroni and cheese (Andrew’s favorite) and green bean casserole as our sides. They were so good and had me longing for some cornbread dressing to go along with it.

This would be the perfect solution for a busy weeknight meal, or a great alternative to making a huge Thanksgiving meal. Since there’s just the three of us, sometimes it’s hard for me to tone down my need to make giant feasts. This would help with that so much.

HoneyBaked Turkey Breast comes in three-pound packages that make 8-10 servings. It is best if refrigerated immediately and eaten within five days of purchase.

Get $3 off HoneyBaked New Recipe Turkey Breast with this coupon!

I definitely recommend the HoneyBaked New Recipe Turkey Breast dinner. My family loved it!

Disclaimer: I was asked to try and review HoneyBaked’s New Recipe Turkey Breast Dinner and received a free product sample to facilitate my review. Information was provided by HoneyBaked, but all opinions and photographs are my own.