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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Thursday, August 23, 2012

Roast Turkey Breast with Mustard & Herbs

I've already showed you how I roast a whole turkey, but here's a roasted boneless turkey breast with vegetables and sauce that tastes delicious and also provides plenty of leftovers.  

The nice thing about this dish is you cook the beans in the pan sauce as the turkey rests so it's only a one- or two- pan meal.

Boneless turkey breast isn't cheap but it is a nice treat.  This was a 3 pound boneless breast with skin.  

Here's what else you need: Dijon mustard, honey, oil, sage, thyme, rosemary and dill.  

In a small food processor, chop the herbs and add 1 tbsp each mustard, honey and oil. 

Process into a loose paste.

Sprinkle the turkey breast with salt and pepper and then spread the mustard herb mixture over the breast.

Don't forget to rub the mixture under the skin as well.  Then roast in a 425 degree oven for about an hour.

Meanwhile, cut potatoes into chunks.  Sprinkle with olive oil, salt and pepper.  Once the turkey has roasted for an hour, add the potatoes to the oven on their separate tray.

After another half an hour, when the turkey is at 165 degrees internally, remove it from the oven and cover with foil to rest.  Flip the potatoes and put them back in the oven.

Add about a cup of chicken stock to the pan juices and add the yellow (or green) beans.  Place them in the oven to roast for about 15 minutes while the turkey rests.  

Once the turkey has rested, slice thinly.

Remove the beans and potatoes from the oven.

Place the sliced turkey, beans and potatoes on the plate.

Whisk a tablespoon of mustard into the pan juices.

And pour the sauce over the turkey.  The mustard and herbs are a great match for the turkey.

This is a delicious Sunday meal that gives you plenty of leftovers for sandwiches or salads for lunch during the week.  I'll have another use for leftover turkey coming soon.  

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