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.