Mustard Spice Crusted Turkey Breast Recipes

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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 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

SPICY TURKEY BREAST



Spicy Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 13

2 teaspoons toasted fennel seed, ground
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon smoked paprika
1 cup crumbled store-bought cornbread
1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
1/2 cup grated Pecorino cheese
2 teaspoons Calabrian chili paste
2 (2-pound) boneless, skin-on turkey breast halves, butterflied
Six 1-inch thick slices ciabatta bread
6 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
  • Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
  • Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
  • Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

SPICED TURKEY BREAST



Spiced Turkey Breast image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves, minced
2 teaspoons ground cumin
1 tablespoon dried oregano
1 teaspoon allspice
2 teaspoons chili powder
1 tablespoon brown sugar
1 teaspoon extra-virgin olive oil
1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
10 cipollini onions
3 medium carrots, peeled, and cut into 2-inch pieces
2 cups low-sodium chicken stock
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, for seasoning

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 : Calories 298, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 95 milligrams, Sodium 790 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 41 grams, Sugar 7 grams

HERB-ROASTED TURKEY BREAST



Herb-Roasted Turkey Breast image

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

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

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



Mustard Turkey Cutlets image

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

2 teaspoons cornstarch
1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1/2 cup thawed apple juice concentrate
1/4 cup Dijon mustard
1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1 teaspoon olive oil

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

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