Honey Mustard Turkey Breast Recipes

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HONEY-MUSTARD TURKEY BREAST



Honey-Mustard Turkey Breast image

Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Don't have honey mustard? Use 1/4 cup each honey and brown mustard.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 10-12 servings.

Number Of Ingredients 7

1 bone-in turkey breast (5 to 6 pounds)
1/2 cup honey mustard
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Steps:

  • Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST



Sunny's Bacon-Wrapped Honey Dijon Turkey Breast image

Provided by Sunny Anderson

Categories     main-dish

Time 11h50m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup kosher salt
2 tablespoons sugar
2 boneless turkey breasts
1/4 cup grainy Dijon mustard
2 tablespoons mayonnaise
1 tablespoon honey
1 teaspoon chopped fresh thyme
12 slices bacon
Freshly ground black pepper

Steps:

  • For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
  • For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
  • Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
  • Preheat the oven to 400 degrees F.
  • Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
  • Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

HONEY-MUSTARD TURKEY BREAST



HONEY-MUSTARD TURKEY BREAST image

Categories     turkey

Yield 4 servings

Number Of Ingredients 4

1 14oz boneless skinless turkey breast tenders
2 tsp canola oil
2 tsp Dijon mustard for the soy sauce
1 Tbsp honey

Steps:

  • 1. Preheat oven to 375F 2. Place turkey in center of a 16X16 sheet aluminum foil set on a baking sheet. In a small bowl, whisk oil, honey, and Dijon mustard. Drizzle ovr tenders. With tongs, rotate tenders to coat evenly. Fold foil into a packet with tightly sealed seams, keeping the foil loose around the tenders. 3. Bake until an instant-read thermometer registers 165F and juices run clear, about 30 minutes. Unwrap foil, careful to avoid steam. Flip tender and allow to sit in glaze 10 minutes. Discard the glaze and cut tenders into thin slices.

MUSTARD-CRUSTED TURKEY BREAST



Mustard-Crusted Turkey Breast image

This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h30m

Number Of Ingredients 6

1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
3 teaspoons olive oil
Coarse salt and ground pepper
1 boneless turkey breast half (2 pounds)
3 tablespoons whole-grain mustard, plus more for serving (optional)
1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
  • In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
  • Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

Nutrition Facts : Calories 269 g, Fat 7 g, Fiber 4 g, Protein 38 g

HONEY-MUSTARD TURKEY SALAD



Honey-Mustard Turkey Salad image

Bring home holiday flavors any day of the week by tossing together this entree salad from our Test Kitchen. Homemade dressing, healthy greens, apples and cheese complement pecan-coated turkey breast slices.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 17

1/2 cup olive oil
1/4 cup honey
3 tablespoons white wine vinegar
2 teaspoons plus 2 tablespoons Dijon mustard, divided
1/2 teaspoon minced garlic
3/4 teaspoon salt, divided
3 tablespoons plus 1/4 cup all-purpose flour, divided
3 egg whites
2 tablespoons water
1-1/3 cups ground pecans
1 package (17.6 ounces) turkey breast cutlets
1/4 cup butter, cubed
1 package (16 ounces) ready-to-serve salad greens
3 medium tart apples, sliced
1 medium red onion, sliced
2 cups salad croutons
1 cup (4 ounces) crumbled blue cheese

Steps:

  • For dressing, in a jar with a tight-fitting lid, combine the oil, honey, vinegar, 2 teaspoons mustard, garlic and 1/4 teaspoon salt; shake well. Set aside., Place 3 tablespoons flour in a shallow bowl. In a second bowl, combine the egg whites, water and remaining mustard. In a third bowl, combine the pecans and remaining salt and flour. Coat turkey with flour; dip into mustard mixture, then coat with pecan mixture. , In a large skillet over medium heat, cook turkey in butter in batches for 2-3 minutes on each side or until no longer pink. Keep warm., In a large bowl, combine the greens, apples, onion and croutons. Shake dressing and pour over salad; toss to coat. Divide among salad bowls. Cut turkey into thin slices; arrange over salads. Sprinkle with blue cheese.

Nutrition Facts :

HONEY MUSTARD TURKEY BREAST



Honey Mustard Turkey Breast image

Make and share this Honey Mustard Turkey Breast recipe from Food.com.

Provided by ratherbeswimmin

Categories     Turkey Breasts

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 9

6 garlic cloves, minced
1 tablespoon balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons honey
fresh ground black pepper
3 tablespoons olive oil
1 (3 1/2 lb) boneless tied turkey breast
1/2-1 cup chicken broth

Steps:

  • In a small bowl, whisk all the marinade ingredients together; taste and adjust the seasonings.
  • Put the turkey breast in a non-aluminum roasting pan and pour the marinade over it.
  • Turn the turkey to coat evenly, cover, and refrigerate for at least 2 or up to 4 hours, turning once or twice.
  • Preheat the oven to 325°; cover the pan with foil, making sure it does not touch the turkey, and roast for 1 1/2 hours.
  • Increase the oven temperature to 450°; remove the foil, brush the turkey with the marinade in the pan, pour in the broth, and return the turkey to the oven.
  • Roast for about 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 170°, basting with the pan juices, halfway through the cooking time; the skin should be deep brown.
  • Transfer the turkey to a carving board; let rest for 15 to 20 minutes.
  • Carve the turkey into 1/2-inch thick slices and spoon the juices over; serve immediately.

Nutrition Facts : Calories 385, Fat 19.2, SaturatedFat 4.5, Cholesterol 129, Sodium 458.8, Carbohydrate 5.9, Fiber 0.2, Sugar 4.8, Protein 44.5

HONEY-MUSTARD TURKEY BREAST



Honey-Mustard Turkey Breast image

Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Dont have honey mustard? Use 1/4 cup each honey and brown mustard.

Provided by Allrecipes Member

Time 1h55m

Yield 10

Number Of Ingredients 7

1 (6 pound) bone-in turkey breast
½ cup honey mustard
¾ teaspoon dried rosemary, crushed
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper

Steps:

  • Place the turkey breast in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. Bake, uncovered, at 325 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 170 degrees F, basting every 30 minutes.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 5.8 g, Cholesterol 191.2 mg, Fat 8.2 g, Fiber 0.3 g, Protein 65.3 g, SaturatedFat 2.1 g, Sodium 277.7 mg, Sugar 4 g

GRILLED HONEY-DIJON BRINED TURKEY BREAST



Grilled Honey-Dijon Brined Turkey Breast image

Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 14h25m

Yield 8

Number Of Ingredients 9

11 cups cold water
1 cup honey
1/2 cup Dijon mustard
1/3 cup salt
1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
3 tablespoons olive or vegetable oil
1 teaspoon dried marjoram leaves
1 teaspoon ground mustard
1 teaspoon garlic-pepper blend

Steps:

  • In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
  • In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
  • Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
  • Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
  • Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.

Nutrition Facts : Calories 400, Carbohydrate 5 g, Cholesterol 145 mg, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g

GRILLED HONEY MUSTARD TURKEY BREAST



Grilled Honey Mustard Turkey Breast image

Simplify your grilling with a whole turkey breast, serving 8. Two classic preparations-savory herb rub and honey mustard baste-make one delicious outcome.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h50m

Yield 8

Number Of Ingredients 6

1/2 teaspoon dried basil leaves
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
5- to 6-lb bone-in whole turkey breast, thawed if frozen
1/4 cup honey-mustard dressing

Steps:

  • If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
  • In small bowl, mix basil, rosemary, salt and pepper. Rub basil mixture over all sides of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
  • Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Brush with dressing. Cover and grill over medium heat 30 minutes. Turn turkey; brush with dressing. Cover and grill 2 to 3 hours longer, brushing occasionally with dressing, until thermometer reads 170°F and juice of turkey is no longer pink when center is cut.
  • Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 360, Carbohydrate 0 g, Cholesterol 145 mg, Fat 2 1/2, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 0 g, TransFat 0 g

HONEY-MUSTARD TURKEY BREAST



Honey-Mustard Turkey Breast image

Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Dont have honey mustard? Use 1/4 cup each honey and brown mustard.

Provided by Allrecipes Member

Time 1h55m

Yield 10

Number Of Ingredients 7

1 (6 pound) bone-in turkey breast
½ cup honey mustard
¾ teaspoon dried rosemary, crushed
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon pepper

Steps:

  • Place the turkey breast in a shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. Bake, uncovered, at 325 degrees F for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 170 degrees F, basting every 30 minutes.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 5.8 g, Cholesterol 191.2 mg, Fat 8.2 g, Fiber 0.3 g, Protein 65.3 g, SaturatedFat 2.1 g, Sodium 277.7 mg, Sugar 4 g

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