Herb Mustard Turkey Breast



4 tbsp butter

1 tsp minced garlic

1 tsp dried rosemary

1 tsp dried sage


2 c reduced-sodium chicken bouillon

1 tbsp water

2 tsp flour

1-1/2 tsp Dijon-style mustard

1/2 tsp salt

1/4 tsp pepper



In small bowl combine butter, garlic, rosemary and sage. Evenly spread butter mixture over turkey breast.

In shallow roasting pan (10 x 15 x 2 inches) fitted with adjustable V meat rack, place turkey breast on rack. Roast at 350 degrees F for 30 to 35 minutes. Add 1/2 cup broth to pan and baste turkey breast with pan juices. Turn breast (1/4-turn). Turn breast every 20 minutes and baste until all sides are golden brown and meat thermometer, inserted in thickest portion, away from bone, registers 165 degrees F. Remove breast and cover with foil to keep warm.

Strain pan juices and skim off fat. Add broth to equal 1 cup and return to roasting pan. In small bowl combine water and flour. Whisk into broth mixture. Over medium heat, cook 5 to 7 minutes or until slightly thickened. Stir in mustard, salt and pepper and cook until mixture is heated throughout.

To serve, slice turkey and serve with sauce.


Nutrition Facts

320 Total Calories

14 g Total Fat

39 % Daily Total Fat

121 g Cholesterol

352 mg Sodium

1 g Total Carbohydrates

45 g Protein