Roast Turkey Breast
|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.