Roasted Turkey Breast with Maple Mustard Sauce
Turkey breast served in a sauce of maple syrup and Dijon mustard, a lovely entrée with the comforting taste of Autumn.
1 (4 to 6 pound) Honeysuckle White Turkey Breast
1 tablespoon vegetable oil
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon black pepper
Maple Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup maple syrup
- Mix garlic powder, salt, coriander, and pepper together.
- Lightly oil turkey breast. Rub spice mixture into turkey breast.
- Bake turkey breast in a shallow roasting pan at 325°F (160°C) until internal temperature reaches 170°F | 75°C (roasting time for a 4 to 6 pound turkey breast is approximately 1 1/2 to 2 1/4 hours; a 6 to 8 pound breast takes 2 1/4 to 3 1/4 hours). Let turkey breast rest for 15 minutes before slicing. Serve with Maple Mustard Sauce.
- For Maple Mustard Sauce: Mix together the Dijon mustard and maple syrup. Serve warmed.
Makes 8 to 12 servings.
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.