MUSTARD-SPICE CRUSTED TURKEY BREAST
This mustard-spice crusted turkey breast brings on bold and delicious flavor to the Thanksgiving table - and it makes an amazing gravy.
Provided by Giada De Laurentiis
Categories Main Course
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
- Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
- To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Nutrition Facts : ServingSize 6, Calories 547
MUSTARD-CRUSTED TURKEY BREAST
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
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
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
MUSTARD TURKEY CUTLETS
Grilled turkey cutlets are treated with a slightly sweet sauce that mustard-lovers will thoroughly enjoy. This recipe feels fancy, but it's ideal for a weeknight. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce., Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.
Nutrition Facts : Calories 230 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 725mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
HONEY-MUSTARD TURKEY BREAST
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
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
SLICED TURKEY BREAST WITH MUSTARD SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place turkey on a flat surface and pound lightly with a meat pounder or flat mallet to make slices about 1/4 inch thick.
- Slice mushrooms into thin slices.
- Season the flour with salt and pepper and dredge the slices on all sides. Shake off excess flour.
- Heat 1 tablespoon of the butter in a nonstick skillet and add enough turkey slices to cover bottom of skillet without crowding. Cook over medium-high heat until golden brown on one side, about 2 to 3 minutes. Turn and cook until golden brown on the other side, about 2 minutes. Transfer slices to a warm serving dish. Add remaining tablespoon of butter to skillet and repeat with other slices. Transfer slices to serving dish and cover with foil. Keep warm.
- In the same skillet, add mushrooms, salt and pepper. Cook, shaking the skillet, for about 3 minutes. Add shallots and cook briefly, stirring. Add wine and cook, stirring, until wine is almost evaporated. Add capers, cream and mustard. Blend well. Bring to a simmer and cook, stirring, about 1 minute. Add juices that may have accumulated around the turkey slices. Mix well and pour over the slices. Serve very hot.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 29 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 697 milligrams, Sugar 3 grams, TransFat 0 grams
MUSTARD-CRUSTED CRISPY CHICKEN THIGHS
These super tasty chicken thighs are another easy, breezy meal that can be made in no time at all. Good enough to use as a stand alone dish, in a sandwich, or so many other possibilities! Enjoy with an oaky Chardonnay or a crisp Pinot Grigio!
Provided by Mandbsfablives
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
- Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
- Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
- Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Garnish with parsley to serve.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 32.2 g, Cholesterol 105 mg, Fat 22.4 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 10.7 g, Sodium 2005.9 mg, Sugar 1.7 g
GRILLED HONEY MUSTARD TURKEY BREAST
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
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
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