Herb Mustard Rotisserie Turkey Breast
4 Tablespoons butter
1 Teaspoon minced garlic
1 Teaspoon dried rosemary
1 Teaspoon dried sage
1 turkey breast (4-6 pounds)
2 Cups reduced-sodium chicken bouillon
1 Tablespoon water
2 Teaspoons flour
1-1/2 Teaspoons Dijon-style mustard
1/2 Teaspoon salt
1/4 Teaspoon 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. Bake at 350 degrees (Fahrenheit) 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 170 to 175 degrees (Fahrenheit). 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.
Nutritional Information (per serving)
Protein 45 grams
Fat (39%) 14 grams
Carbohydrate 1 grams
Sodium 352 mg
Cholesterol 121 mg
Recipe by The National Turkey Federation