Mustard & Sage Roast Turkey Breast with Fall Vegetables

Prep Time 20 minutes 

Yield: 4 servings 

Cook Time 1 hour 30 minutes 

Total Time 1 hour 50 minutes 

Ingredients

• 1 lb diced butternut squash 

• 1 lb brussles sprouts, trimmed and halved 

• 1 tablespoon olive oil 

• salt and pepper to taste 

• 1 3 lbs thawed, bone-in, skin-on turkey breast (1 half-breast) 

• 4 garlic cloves, minced 

• 1 tablespoon melted butter 

• 1 tablespoon whole grain mustard 

• 1 tablespoon minced fresh sage 

• 2 teaspoons minced fresh rosemary 

• 2 teaspoons minced fresh thyme 

• 2 teaspoons kosher salt 

Instructions

1. Place oven rack in the bottom third of the oven. Heat oven to 450°F. 

2. Spread vegetables in a single layer in 13 x 9 roasting pan or casserole dish. Drizzle olive oil over vegetable and sprinkle with kosher salt and pepper. Toss until well coated. Pat the skin of the turkey breast dry with paper towels and place on vegetables. Set aside. 

3. In a small bowl combine garlic, butter, mustard, herbs, and salt. Mix until well combined, forming a paste. 

4. Carefully loosen the skin from the turkey breast and rub the herb mixture on the meat under the skin. Pull the skin back to cover the turkey breast. Rub any remaining herb mixture over the skin. 

5. Place the turkey breast in the oven and lower the oven heat to 350°F . Roast the turkey breast for 1 hours turning halfway. If the breast started to over brown tent with some foil.

6. Check the internal temperature of the turkey breast when it gets close to 1 hour. Check every 10 minutes until it reaches and internal temperature of 165°F at the thickest part of the breast. 

7. Remove the turkey breast from the oven and let rest for 10 to 15 minutes.

8. Carve into slices on a cutting board and serve with roasted vegetables. 

Recipe from https://thenoshery.com/roast-turkey-breast/