The other nice thing about this one is that you can prep it in advance, marinate overnight, all day or not at all. Depending on your schedule, do whatever works for you (something you probably hear constantly, right? HA HA HA!) I’ve done this dish both ways, marinated and not. This weekend I just didn’t have time to let it soak so I threw it right into the pan. Still moist, still delicious. If you’re not marinating though, I’d recommend taking the meat out of the fridge about 30 minutes before you pop it into the oven (you’ll spend 10 or so with the mustard spread anyway); cold meat doesn’t cook as evenly and definitely gets tougher as it does.
To make a dish like this one even more kid friendly, you could carve thick slices (like I did) but cube those and throw them on skewers with roasted potatoes and fresh tomatoes. Like I said, time was tight for us, but it’s a fun idea for next time.
ROASTED TURKEY BREAST WITH MUSTARD & ROSEMARY MARINADE
I buy boneless turkey breasts, rolled up and tied at the grocery store; this would work well with a pork tenderloin too
- 2-3 pound turkey breast, boneless, rolled and tied
- 3 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon fresh rosemary, finely diced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup water
Preheat oven to 350.
In a small bowl, combine mustard, olive oil, salt, pepper, rosemary and garlic. Stir and slather on all sides of turkey. Place in a baking dish and bake for 1 hour. Add wine and water to the pan (the secret of such moist meat) and continue to cook for 30 minutes. The roast should be golden brown and reach an internal temperature of 165 when done. Remove from oven, cover with foil and let rest for 10 minutes before carving.