Mustard-Crusted Turkey Breast

Name: Mustard-Crusted Turkey Breast
Prep time: 20 min
Total time: 90 min
Ingredients: 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 ¼ inch thick

3.4

(22)

2 Reviews

By

Martha Stewart Editors

Updated on October 5, 2020

Prep Time:

20 mins

Total Time:

1 hrs 30 mins

Servings:

6

This sheet-pan supper features turkey breast, carrots, and broccoli for an easy and nourishing meal. Make sure you use a flavorful whole-grain mustard to coat the turkey.

Ingredients

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 ¼ inch thick

Directions

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.
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.
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.