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Roast Turkey Breast

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Roast Turkey Breast is a bergy and great, easy salad. My mom devoured this Roast Turkey Breast. You should be making this today!
  Turkey breast 4 Pound
  Dijon mustard 1 Tablespoon
  Chicken stock 1⁄2 Cup (8 tbs) (Italian)
  Parsley sprigs 2 (For Garnish)

Preheat oven to 450°.
Rinse turkey and pat dry.
Rub the skin with the mustard.
Place on a rack in a roasting pan and place in the oven.
Immediately turn heat down to 325°.
After 15 minutes, baste the turkey with the chicken stock.
Continue baking, basting occasionally, for another 1 to 1 1/4 hours or until golden, tender, and cooked through.
Remove from oven, cover loosely with foil, and let stand for 10 minutes.
Slice the turkey and arrange on a platter garnished with parsley, if desired.

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