HONEY-MUSTARD TURKEY BREAST
Honey mustard adds subtle flavor to this moist roasted turkey breast from our Test Kitchen. Don't have honey mustard? Use 1/4 cup each honey and brown mustard.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over turkey. , Bake, uncovered, at 325° for 1-3/4 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
GRILLED HONEY-MUSTARD TURKEY SANDWICHES
It's warm, it's flavorful and it's lower in calories and fat! When it's quick to cook, too, it's a sure-fire winner for weeknight or casual weekend meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Mix mustard, honey, oregano, garlic powder, red pepper and water; brush on turkey.
- Heat coals or gas grill.
- Cover and grill turkey 4 to 6 inches from medium coals 8 to 10 minutes, brushing with mustard mixture and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining mustard mixture. Serve turkey on buns with tomato and lettuce.
Nutrition Facts : Calories 295, Carbohydrate 28 g, Cholesterol 65 mg, Fiber 3 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg
GRILLED HONEY-DIJON BRINED TURKEY BREAST
Mustard and honey give turkey a subtle sweet-tangy taste to grilled turkey breast.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h25m
Yield 8
Number Of Ingredients 9
Steps:
- In 6-quart container or stockpot, stir water, honey, Dijon mustard and salt until honey and salt are dissolved. Add turkey breast to brine mixture. Cover; refrigerate at least 12 hours but no longer than 24 hours.
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. Remove turkey from brine mixture; rinse thoroughly under cool running water and pat dry. Discard brine.
- In small bowl, mix remaining ingredients; brush over turkey. Insert ovenproof meat thermometer into turkey so tip is in thickest part of breast and does not touch bone.
- Place turkey on unheated side of 2-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour.
- Rotate turkey 1/2 turn; cook covered 45 to 60 minutes longer or until thermometer reads 165°F.
- Remove turkey from grill. Cover with foil; let stand 5 to 10 minutes before slicing.
Nutrition Facts : Calories 400, Carbohydrate 5 g, Cholesterol 145 mg, Fiber 0 g, Protein 54 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 0 g
GRILLED TURKEY BREAST WITH HONEY-APPLE GLAZE
Yearning for fall flavors? Turn to the grill to make juicy turkey coated with a luscious--and easy--glaze based on prepared apple butter.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 10
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer. In small bowl, combine all ingredients except turkey breast; blend well.
- When grill is heated, carefully oil grill rack. Place turkey breast on grill directly over drip pan. Insert meat thermometer into thickest part of breast. Brush turkey with apple butter mixture. Cover grill; cook 1 to 1 1/2 hours or until thermometer registers 170°F. and juices run clear when pierced with fork, brushing turkey breast occasionally with apple butter mixture.
- Remove turkey breast from grill. Let stand 15 minutes before slicing. Season to taste with salt and pepper.
Nutrition Facts : Calories 155, Carbohydrate 2 g, Cholesterol 95 mg, Fiber 0 g, Protein 34 g, SaturatedFat 0 g, ServingSize 1/10 of Recipe, Sodium 75 mg, Sugar 2 g
GRILLED TURKEY CUTLETS WITH CRANBERRY HONEY MUSTARD SAUCE
Steps:
- Preheat a grill over high heat.
- In a small bowl, mix the cranberry sauce and mustard until well combined. Cover the bowl with a paper towel and microwave on high in 15-second intervals until the mixture is hot and begins to thin slightly, about 30 seconds total. Stir again to combine.
- Rub the oil and then the salt and pepper evenly over both sides of each cutlet. Grill the cutlets about 1 minute per side, or until no longer pink in the center. Transfer them to a large plate or platter and top evenly with the sauce. Serve immediately.
- nutrition information
- Each (about 3 1/2 ounces turkey plus about 1 1/2 tablespoons sauce) serving has:
- Calories: 167
- Protein: 28g
- Carbohydrates: 9g
- Fat: 2g
- Trace Saturated Fat
- Cholesterol: 45mg
- Trace Fiber
- Sodium: 146mg
GRILLED TARRAGON MUSTARD TURKEY
I adapted a chicken recipe for turkey breasts instead. It quickly became one of my husband's favorites for the grill.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a resealable plastic bag, combine the lemon juice, oil and pepper; add turkey. Seal bag and turn to coat; refrigerate for up to 2 hours., In a small saucepan, combine the vinegar, wine or broth and tarragon. Bring to a boil; cook until reduced by half. Reduce heat; add butter and mustard. Stir until butter is melted; set aside and keep warm., Drain and discard marinade. Grill turkey, uncovered, over medium heat for 5 minutes; turn and baste with mustard sauce. Cook 10-15 minutes longer or until juices run clear, basting frequently.
Nutrition Facts :
HONEY MUSTARD TURKEY BREAST
Make and share this Honey Mustard Turkey Breast recipe from Food.com.
Provided by ratherbeswimmin
Categories Turkey Breasts
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, whisk all the marinade ingredients together; taste and adjust the seasonings.
- Put the turkey breast in a non-aluminum roasting pan and pour the marinade over it.
- Turn the turkey to coat evenly, cover, and refrigerate for at least 2 or up to 4 hours, turning once or twice.
- Preheat the oven to 325°; cover the pan with foil, making sure it does not touch the turkey, and roast for 1 1/2 hours.
- Increase the oven temperature to 450°; remove the foil, brush the turkey with the marinade in the pan, pour in the broth, and return the turkey to the oven.
- Roast for about 20 more minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 170°, basting with the pan juices, halfway through the cooking time; the skin should be deep brown.
- Transfer the turkey to a carving board; let rest for 15 to 20 minutes.
- Carve the turkey into 1/2-inch thick slices and spoon the juices over; serve immediately.
Nutrition Facts : Calories 385, Fat 19.2, SaturatedFat 4.5, Cholesterol 129, Sodium 458.8, Carbohydrate 5.9, Fiber 0.2, Sugar 4.8, Protein 44.5
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