Mustard-Herb Rolled Turkey Breast
This festive turkey breast is delicious served hot or at room temperature. Don’t reserve it for holidays — it’s much too good.
- 1 (41/2 pound) whole turkey breast, boned, skinned and butterflied or flattened to a thickness of about 3/4 inch
- 4 tablespoons Stonewall Kitchen Roasted Garlic Mustard
- 4 tablespoons finely chopped flat–leaf parsley
- 1 tablespoon finely chopped fresh oregano and parsley
- Salt and freshly ground black pepper to taste
- 2 to 3 teaspoons Stonewall Kitchen Roasted Garlic Oil
- 1 teaspoon paprika
- 3/4 cup dry vermouth
- 3/4 cup fresh orange juice
- Preheat oven to 350 degrees F.
- Place turkey breast skinside down, with tip and wishbone horizontal, on a clean cutting board. If breast has not been butterflied, flatten with a meat mallet or the palm of your hand. Spread on 3 tablespoons of the Roasted Garlic Mustard, then 3 tablespoons of parsley and oregano. Season with salt and pepper. Roll the turkey from bottom to top, forming a cylinder. Tie it well with string in several places, including a couple of times lengthwise. Don’t worry if it is not perfect. The roll will measure about 3 to 4 inches in diameter.
- Heat Roasted Garlic Oil in a heavy, shallow roasting pan over medium high heat. Add turkey and brown on all sides, 5 to 8 minutes. Sprinkle on paprika; tent with aluminum foil and bake in the middle of oven for about 25 minutes per pound, or until a meat thermometer registers 155 degrees F to 160 degrees F. Remove foil for last 20 minutes of cooking. Transfer turkey to a platter.
- Deglaze pan with vermouth and orange juice, scraping up all browned cooking bits. Turn heat to high, stir in remaining tablespoon of Roasted Garlic Mustard and parsley and boil until liquid is reduced and slightly thickened, 1 to 2 minutes. Let turkey stand a few minutes before slicing into 3/4 inch thick slices. Spoon sauce over slices.