Mustard Roasted Turkey Breast
|Bone-in turkey breast||4 Pound|
|Dijon mustard||1 Tablespoon|
|Low sodium chicken broth||1⁄2 Cup (8 tbs), defatted|
Rinse the turkey and pat dry with paper towels.
Use your fingers to gently loosen the skin from the meat to create a pocket on each side of the breast.
Leave the skin attached to the breast bones.
Rub the mustard onto the meat underneath the skin.
Spray the rack in a roasting pan with nonstick spray.
Place the turkey breast, skin side up, on the rack.
Insert a meat thermometer in the thickest part of the breast.
Roast, uncovered, at 325Â°F for 15 minutes.
Baste the turkey with the broth and continue roasting for 1 1/4 to 1 3/4 hours more or until the thermometer registers 170Â°F to 175Â°F and the turkey is no longer pink in the center.
Remove the turkey from the oven and loosely cover with foil.
Let stand for 10 minutes before slicing To serve, remove and discard the skin.
Slice the turkey and arrange it on a platter.
If desired, garnish with the parsley.
Calories 282 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 117.3 mg39.1%
Sodium 857 mg35.7%
Total Carbohydrates 0.27 g0.09%
Dietary Fiber 0.05 g0.22%
Sugars 0 g
Protein 49 g98.8%
Vitamin A Vitamin C
Calcium 0.05% Iron 0.14%
*Based on a 2000 Calorie diet