Mustard-Spice Crusted Turkey Breast

Name: Mustard-Spice Crusted Turkey Breast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American Italian
Ingredients: 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)

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For smaller Thanksgiving gatherings, I think a great choice is to just utilize the turkey breast. It's usually the most popular part of the turkey anyway, and it's much less fussy - and takes a lot less time! - to cook.

This one is really tasty and unique. It's a great option when you want to try something a little different with your Thanksgiving bird. I make a sort of rub out of whole-grain mustard, a blend of spices and dried herbs and olive oil - then just pat it down on the turkey. It creates a really flavorful sort of crust and the flavor permeates the meat, too. It has a sort of BBQ-type flavor that I think is so delicious.

The mustard, herbs and spices also lend themselves to making a really delicious gravy as well.

The recipe calls for Cippolini onions, but if you can't find them, pearl onions are a great substitute - or even regular onions or shallots with a bigger dice!

Mustard-Spice Crusted Turkey Breast

Servings

Prep Time

10 minutes

Cook Time

90 minutes

Calories

547

Author:

Giada De Laurentiis

Image of Mustard-Spice Crusted Turkey Breast

Ingredients

1/4 cup whole-grain mustard (recommended: Maille)
2 garlic cloves (minced)
2 teaspoons ground cumin
1 tablespoon dried oregano

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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

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Salt and freshly ground black pepper (for seasoning)

Instructions

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

Nutrition Serving Size: 6
per serving: Calories; 547

Amount/Serving % Daily Value

Carbs: 17 grams
Protein: 78 grams
Fat: 21 grams
Saturated Fat: 7 grams
Cholesterol: 202 milligrams
Sodium: 860 milligrams
Fiber: 2 grams
Sugar: 6 grams

dairy free

gluten free

nut free

1 comment

Lisa Jost - Jun 09

★★★★★

★★★★★

Turkey was very good, moist and tasty from the mustard spice mix. It is messy and a bit difficult to spread on the breast but worth it. My turkey was right at 5 pounds but it took longer than the hour and a half called for. A good meat thermometer helps. I would make this again but with out the carrots. They never cooked and remained hard. I did use shallots instead of the onions.

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