Sliced Turkey Breast With Mustard Sauce Recipes

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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.

GARLIC HERB ROASTED TURKEY BREAST WITH ORANGE



Garlic Herb Roasted Turkey Breast with Orange image

Roasted turkey breast is quicker to make than a whole turkey, but will still easily serve six. It's unbelievably moist and juicy, too. It's easiest to use a roasting pan with a rack. Since we're only roasting the breast, the rack keep the breast upright. It is possible to roast turkey breast without a roasting pan and rack. In our photos, you'll notice we used a baking dish without a rack. You can do this, as well. Use a dish that just fits the turkey breast, place it into the dish then if you find it to be unstable, use slices of orange to prop the breast up a little so it stands tall. (Instead of orange slices, try lemon or onion slices or even carrots).

Provided by Adam and Joanne Gallagher

Categories     Dinner, Main

Time 2h30m

Yield Makes 6 generous servings

Number Of Ingredients 13

1 whole bone-in turkey breast, 6 1/2 to 7 pounds, thawed
3 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons Dijon mustard
1/2 cup fresh squeezed orange juice
2 tablespoons fresh squeezed lemon juice
1/2 cup chicken broth
1 orange, sliced

Steps:

  • Heat oven to 325 degrees F.
  • Put turkey breast, skin-side up in a heavy roasting pan or baking dish, preferably on a rack. (If you do not have a rack, you will need to cushion and prop the turkey breast up with orange slices later so that it is stable).
  • Stir garlic, rosemary, thyme, sage, salt, pepper, olive oil, and the mustard together to form a paste. Use your fingers to lift the skin away from the breast meat and spread half of the paste directly on the meat. Smear the remaining paste all over the outside of the turkey.
  • Pour the orange juice, lemon juice, and chicken broth into the bottom of the roasting pan. Scatter orange slices around the pan and if needed, use a couple slices to prop the turkey breast upright so that it is stable.
  • Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an internal thermometer registers 165 degrees F when inserted into the thickest part of the breast. (It's best to check more than one location to be sure). If, while it roasts, you notice the turkey is browned more than you'd like, cover the turkey loosely with aluminum foil and continue to roast until done.
  • When the turkey is done, remove from the oven, cover with aluminum foil, and allow it to stand at room temperature for 10 minutes. Pour the juices left in the roasting pan into a small jug and skim any fat from the top. Slice the turkey and serve with the pan juices spooned over the top.

Nutrition Facts : Calories 511, Protein 70 g, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 179 mg

TURKEY BREAST FILLETS WITH DIJON MUSTARD SAUCE



Turkey Breast Fillets With Dijon Mustard Sauce image

Recipe for Turkey Breast Fillets With Dijon Mustard Sauce. This is one of those tasty, healthy, 30 minute recipes. You can buy pre-sliced turkey breast or purchase a single turkey breast from your butcher and ask him to slice it for you.

Yield 4

Number Of Ingredients 7

2 pounds turkey breast, sliced in fillets
1 tablespoon olive oil
1 can chicken broth, low sodium
1 each lemon, juiced
1/4 cup Dijon mustard
1 tablespoon fresh tarragon, chopped (optional)
1 - salt and pepper to taste

Steps:

  • Heat olive oil in a saute pan. Season turkey slices with salt and pepper. Add the fillets a few at a time and cooking a couple minutes each side until lightly browned and cooked through. Add extra oil if needed. Don't overcrowd the pan or the fillets will steam instead of brown. Move cooked slices to a warmed dish and tent loosely with foil to keep warm. Repeat until all the slices are cooked. Once the turkey is cooked and set aside; add the broth to the pan and stir with a wooden spoon to loosen the browned bits from the bottom of the pan. Simmer the broth until it is reduced to about 1/2 cup. Whisk in the Dijon mustard and the lemon juice and bring just to a simmer. Add tarragon if using. Pour sauce over turkey and serve. Nutritional information Calories 289.4 Calories From Fat (24%) 69.13 % Daily Value Total Fat 7.81g 12% Saturated Fat 1.25g 6% Cholesterol 97.52mg 33% Sodium 2767.3mg 115% Potassium 827.97mg 24% Total Carbohydrates 12.28g 4% Fiber 1.59g 6% Sugar 8.58g Protein 41.13g 82%

SLICED TURKEY BREAST WITH MUSTARD SAUCE



Sliced Turkey Breast With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

8 slices turkey breast, about 1 1/2 pounds
1/2 pound mushrooms
1/3 cup flour
Salt and freshly ground pepper to taste
2 tablespoons butter
2 tablespoons minced shallots
1/3 cup dry white wine
1/4 cup drained capers
1/2 cup heavy cream
1 tablespoon very good quality Dijon mustard

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

ROAST TURKEY BREAST WITH POTATOES, GREEN BEANS, AND MUSTARD PAN SAUCE



Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Mustard     Potato     turkey     Thanksgiving     Low Cal     High Fiber     Dinner     Green Bean     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
4 tablespoons honey mustard, divided
5 tablespoons chopped fresh tarragon, divided
2 1/2 tablespoons olive oil, divided
1 2 1/4-pound boneless turkey breast, net removed
2 pounds baby potatoes, halved
2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
2 8-ounce packages trimmed French green beans (haricots verts)
1 cup low-salt chicken broth

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
  • While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
  • After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
  • Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
  • Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.

CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE



Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce image

Provided by Damaris Phillips

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

12 ounces frozen and thawed or fresh cranberries
1/2 to 3/4 cup granulated sugar, depending on preference
6 tablespoons Dijon mustard
Kosher salt
3/4 cup fine breadcrumbs
1/4 cup grated Parmesan
1/4 cup coarse ground yellow cornmeal
One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
Coarsely ground black pepper
1 cup sour cream
3 tablespoons unrefined coconut oil, plus more if needed

Steps:

  • Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
  • Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
  • Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

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