Mustard-Rubbed Roasted Turkey Breast
Mustard-Rubbed Roasted Turkey Breast
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Ingredients
  • 1 lb (454 g) parsnips, peeled and cut into 1/2-inch (1-cm) thick slices
  • 3 carrots, peeled and cut into 1/2-inch (1-cm) thick slices
  • 2 white turnips, peeled and each cut into 8 wedges
  • 1 small rutabaga, peeled and cut into 1/2 -inch (1-cm) thick sticks
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) butter, melted
  • 2 tablespoons (30 ml) ground almonds
  • 1 tablespoon (15 ml) whole-grain mustard
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 turkey breast half, with the bone and skin, about 2 lbs (1 kg)
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  • In a large roasting pan, toss the vegetables and the oil. Season with salt and pepper. Set aside.
  • In a bowl, combine the butter, almonds, and mustards. Completely cover the turkey breast with the mustard mixture. Season with salt and pepper. Place the meat in the centre of the pan over the vegetables.
  • Roast for about 1 hour and 15 minutes or until a thermometer inserted in the centre of the turkey, without touching the bone, reads about 82 °C (180 °F). Stir the vegetables a few times during cooking. Cover and let stand for about 15 minutes.
  • Description
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