New This Month

Mustard-Crusted Turkey Breast


Make sure you use a flavorful mustard to coat the turkey.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2006


  • 1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
  • 3 teaspoons olive oil
  • Coarse salt and ground pepper
  • 1 boneless turkey breast half (2 pounds)
  • 3 tablespoons whole-grain mustard, plus more for serving (optional)
  • 1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.

  2. In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.

  3. Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.

Reviews Add a comment

  • mulkeystarlight
    12 JAN, 2009
    I wondered about that when I saw the show. I'll definitely add them later so they are not mush.
  • erinye
    21 DEC, 2008
    I liked how the turkey came out but just a suggestion --- the veggies (broccoli especially) do not really need to be included that early on in the roasting process. They got overdone really easily.