- Double Bonus
Seasoned bread crumbs form an appealing brown crust on this turkey breast that tastes as good as it looks. We developed it for quick weeknight cooking, but it would make a fine holiday feast for a small group.
The mild flavors of this dish provide an opportunity to explore a full-flavored red wine. Try a bottle of easy-to-like, easy-to-drink zinfandel from California or a shiraz from Australia.
- 1/2 cup dry bread crumbs
- 1 1/2 teaspoons dried sage
- 1/4 cup chopped fresh parsley
- 3 tablespoons melted butter
- 3/4 teaspoon salt, divided
- 1 2-pound boneless, skinless turkey breast
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon Dijon mustard
Heat the oven to 450 degrees F. In a small bowl, combine the bread crumbs, sage, parsley, butter and 1/4 teaspoon of the salt.
Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with the mustard. Pat the seasoned bread crumbs onto the mustard.
Roast the turkey for 20 minutes. Reduce the oven temperature to 375 degrees F and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices.
A moist and creamy side dish -- mashed potatoes or sweet potatoes, baked squash, or creamed corn or spinach -- is the perfect foil for the turkey.
Sometimes boneless turkey breasts come rolled and tied like a roast. For this preparation, you'll want to unroll the breast and put it flat in the roasting pan, thereby cutting the cooking time significantly.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
259 calories; 7g total fat; 109mg cholesterol; 508mg sodium; 7g carbohydrates; 0g fiber; 39g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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