We’re back in the kitchen with this mustard and herb roasted turkey breast.
It seems like it’s been a while, and I’m sorry that I’ve been MIA, but if you follow me in Instagram, you’ll know that I was in Providence this weekend and going non-stop from morning until night. I came home Sunday night to a snuggly cat and no desire to do anything but sit on the couch. And so I did. I loved Providence and I’ll tell you all about it in a bit.
We’re staring at Thanksgiving down the line next week. Are you ready? My mom has already starting a cooking, a move that surprises no one. She actually bought a whole bird as an extra! She always buys extra turkey parts to make the gravy, but she said that it was cheaper to buy a whole bird at $0.49/pound, so now we are sharing what I deem a practice turkey. She makes all of the traditionals despite how I mix things up on here, but there’s usually room for one or two of my wild ideas. And we’re already excited about the cassoulet to come on Friday.
Gosh, the holidays just are the best.
The star of our German show is turkey but unlike in years’ past where I roast up a bone-in turkey breast, I went skin on, boneless this year. Same, same. The bird is seasoned with a fabulous German-style mustard, butter and parley, and served with a beer gravy (yah) and some beer caramelized onions a la The Best Chicken Sandwich.
The flavor is subtle but different and I think this would also be a great way to season up a plain ole’ roasted bird on any Sunday occasion, but I really suggest you give it a go here.
Up next: pumpkin strudel. You’re not going to want to miss this!
Mustard and Herb Roasted Turkey Breast
Mustard and herb roasted turkey breast is the perfect Thanksgiving alternative to a whole bird for small parties, seasoned simply with mustard and herbs.
Ingredients
- For the turkey:
- 4 pound skin-on, boneless turkey breast
- 4 TB unsalted butter, softened
- 1 cup fresh parsley, chopped
- 3/4 cup German-style mustard
- 6 sage leaves, whole
- 2 tsp coarse salt
- For the gravy:
- 1 TB unsalted butter
- 1 TB all-purpose flour
- 1/3 cup (or whatever you have) pan drippings
- 1/2 cup German witbier
- 1/4 cup turkey or chicken stock
- For the onions:
- 1 TB unsalted butter
- 2 large yellow onions, sliced thinly
- 1/4 cup German witbier
- 1 tsp salt
Directions
- Step 1 Make the turkey:
- Step 2 Preheat the oven to 350F.
- Step 3 In a small bowl, mix together the butter, parsley, mustard, salt and sage into a paste. Using your fingers, gently tear away the skin away from the turkey, leaving a sort of pocket. Using your hands, spread 2/3 of the butter mixture under the skin. Spread the remaining butter over the entire breast. Set on a roasting rack and bake for 80 minutes (or 20 minutes per pound, adjusting for the size of your bird). Let sit and rest for 20 minutes before slicing.
- Step 4 Make the onions:
- Step 5 In a saute pan, melt the butter. Add the onions and let cook until soft and translucent, about 20 minutes. Deglaze the pan with the beer and let cook until the liquid has evaporated. Set aside.
- Step 6 Make the gravy:
- Step 7 To a saucepan, add the butter and flour and cook until the flour has browned a bit, about 1 minute. Add the pan drippings, beer and stock and cook until desired thickness.
That skin looks gorge!! -Kat