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Mustard Roasted Turkey Breast

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  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 325°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 170°F to 175°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.

Recipe Summary

Main Dish

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