It’s a new week and also the Thanksgiving week, yeah! Let me be the first person to wish Y’all Happy Thanksgiving! Every day should be Thanksgiving day, we need to give thanks to God for what we have, what we don’t have, what he’s doing in our lives (the one we know and don’t know) and what he’s going to do in our lives.
So, in the spirit of Thanksgiving, I’m sharing honey mustard turkey breast, it is a very simple recipe. If you’re scared of drying up your turkey when cooking this simple recipe is for you. Most of the recipe is what you have in your pantry or have easy access to.
For this recipe, I used stone mustard, dijon mustard, with other seasonings. If you don’t have these mustards (or you don’t like stone mustard) you can use just honey mustard, or substitute honey and brown mustard for the mustards.
This turkey is delicious, juicy so be rest assured that your turkey is not going to be overcooked this year if that’s your fear. The turkey was served with Cranberry Conserve Recipe which is also delicious and does justice to the turkey. You can also pair it with herb mashed potato or just Fluffy Creamy Mashed Potatoes
- Turkey breast; bone in (about 6 pounds)
- 4 Tablespoons Stone/grain mustard
- ½ Cup Dijon mustard
- ½ Cup Honey
- 2 Cloves Garlic (finely minced)
- 2 Tablespoons Thyme (or your choice, sage, rosemary)
- 2 Tablespoons oil
- 1 Tablespoon Garlic powder
- 1 Tablespoon Onion powder
- Salt and Pepper
Clean and Pat dry Turkey breast, generously season with salt and pepper on both sides, and under the skin.
In a small bowl, add all the remaining ingredients except the oil and mix.
Cover the turkey with the sauce, gently lift the skin up and massage the turkey with the sauce, leave some for basting. Tip: Place the turkey on a foiled baking pan and leave to marinate there so you don't need to take it up and down
Let the turkey marinate for at least 1 hour in the refrigerator.
Bring the turkey to room temperature for about 20 minutes, while doing that preheat the oven to 350 degrees F.
Drizzle oil over the turkey and bake for 1.5 to 2hours (baste for about 3 times before the cooking ends) until the internal temperature reads 170 degrees on the thermometer or until the juice runs clear.
Remove and allow the turkey to rest for about 15 to 20 minutes before slicing.
Slice, serve and enjoy.
Honey mustard turkey breast with cranberry conserve.
Honey mustard turkey breast with herb mashed potato and some greens.
If you don't have or don't like grain/stone mustard you can use just honey and dijon mustard or just honey mustard if that's what you have.
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