Dijon-roasted Turkey Breast
This simple turkey recipe from LDS Hospital is perfect for lunch and dinner rushes.
1 tbsp. tarragon
2 lb. turkey breast, skin on
1/2 cup Dijon mustard
Salt to taste
Cracked black pepper to taste
1/2 cup dry white wine
1/2 cup chicken stock
4 garlic cloves
- Chop tarragon. Combine tarragon in small bowl with Dijon mustard.
- Slice lemon into 6 1/8-inch slices. Loosen skin from breast meat of turkey and rub half of the Dijon mixture directly on meat. Place lemon slices underneath skin. Spread remaining Dijon mixture evenly over skin of turkey. Season turkey with salt and pepper.
- Place turkey skin side up on rack in roasting pan. Pour wine, garlic and chicken stock into bottom of pan.
- Roast turkey in 325°F oven for 1 ½ to 2 hours, until instant read thermometer reads 165°F.
Recipe by LDS Hospital