Mustard Roasted Turkey Breast
1/2 Cup Dijon mustard
1/3 Cup reduced-sodium soy sauce
1/2 Cup pineapple juice
3 Tablespoons olive oil
1/2 Teaspoon ground ginger
3 Tablespoons brown sugar
8 Pounds turkey breast, fresh or frozen, thawed
1 Cup water or broth
In a small bowl, combine mustard, soy sauce, pineapple juice, oil, ginger and sugar. Set aside half of the marinade for brushing on the turkey breast during roasting.
Place remaining marinade in a large foodservice grade sealable plastic bag and add the turkey breast. In the refrigerator, marinate at least 1 hour or up to 4 hours.
Preheat the oven to 425 degrees F. Remove the turkey from the marinade and discard all the marinade. Place the turkey, breast side up, on a V-shaped rack set in a shallow roasting pan. Add water or broth to the pan to prevent drippings from burning.
Roast turkey breast for about 30 minutes or until the skin just begins to turn golden. Reduce the heat to 325 degrees F. Continue roasting about 1½ to 1¾ hours longer, until the internal temperature reaches 170 degrees F in the breast. Brush with the reserved marinade (step 1) during the last ½ hour of roasting.
Remove from the oven, loosely cover with foil and let rest 15-20 minutes.
Recipe by The National Turkey Federation