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Honey-Mustard Turkey Breast Recipe
Honey-Mustard Turkey Breast Recipe photo by Taste of Home

Honey-Mustard Turkey Breast Recipe

Publisher Photo
Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Don’t have honey mustard? Use 1/4 cup each honey and brown mustard.
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES: 10-12 servings

Ingredients

  • 1 bone-in turkey breast (5 to 6 pounds)
  • 1/2 cup honey mustard
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper

Nutritional Facts

5 ounces cooked turkey equals 283 calories, 11 g fat (3 g saturated fat), 102 mg cholesterol, 221 mg sodium, 5 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchange: 5 medium-fat meat.

Directions

  1. Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey.
  2. Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a meat thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing. Yield: 10-12 servings.
Originally published as Honey-Mustard Turkey Breast in Quick Cooking November/December 2005, p14

Nutritional Facts

5 ounces cooked turkey equals 283 calories, 11 g fat (3 g saturated fat), 102 mg cholesterol, 221 mg sodium, 5 g carbohydrate, trace fiber, 40 g protein. Diabetic Exchange: 5 medium-fat meat.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Honey-Mustard Turkey Breast

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 19, 2012

I found this recipe two years ago and I have used it every since and it is the best recipe out there. My family loves it and I won't try another one. Thank you so much!

MY REVIEW
Reviewed Apr. 17, 2012

This was a good recipe, lots of flavor and simple to make.

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