| Level: | Easy |
| Total: | 2 hr |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup whole-grain mustard (recommended: Maille)
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon allspice
- 2 teaspoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon extra-virgin olive oil
- 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
- 10 cipollini onions
- 3 medium carrots, peeled, and cut into 2-inch pieces
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, for seasoning
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
- Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
- To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
Nutrition Facts
| Calories | 298 |
| Total Fat | 6 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 95 milligrams |
| Sodium | 790 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 3 grams |
| Protein | 41 grams |
| Sugar | 7 grams |
Reviews
My husband and I did NOT like this dish at all. I usually love Giada’s recipes, but this is a miss in my opinion. The coarse mustard flavor is overpowering, and the mustard and spice mixture difficult to apply; and, like others, my turnkey breast seemed to take much, much longer to cook. There was no liquid left in the roasting pan–I added 2 more cups of chicken broth near the end in order to have something to make the gravy with, and the onions and carrots were overcooked. I will not ever make this recipe again, sorry Giada.
I have really picky eaters in my family, so I left out the chili powder and used everything else and it came out delicious.
If Giada cooks it you know it must be great and it is.
I did this with a boneless turkey breast and it came out great!
I did this with a boneless turkey breast and it came out great!
We use this rub for our turkey year after year – instead of using it for just a turkey breast, we use it for the entire turkey. The seasonings crisp up the skin while seeping into the turkey and keeping it flavorful!
Great mix of spicy sweet. moist meat and yummy veggies. Gravy came out amazing too.
Made this recipe for Thanksgiving…..Yum! Not only was it easy, the turkey was moist and very flavorful. This is definitely a recipe to keep and the leftovers have been delicious. Thanks Giada!
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Very tasty, everone loved it last year and I made it twice!! Going to be a big hit this year again…my husband is already talking about it!! 🙂
My husband and I love this recipe!!
A Pleasant Holiday Change. We cooked the Breast in a cooking bag with the spice and sliced onions. We really enjoyed the spiced flavor and the juicy meat. We will definetly use this recipe again! Great sandwich from left overs.