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Roasted Turkey Breast


1/2 turkey breast, boneless (2-4 pounds)
3 tablespoon butter, softened
1/2 cup Dijon mustard
1/2 cup sour cream
1 tsp. salt
1 tsp. black pepper

Preheat oven to 400. Rinse turkey breast with cold water; pat dry with paper towels; rub butter on skin side of turkey breast. Place in a shallow ovenproof dish, skin side down. Combine mustard, sour cream, salt and pepper; rub on the non-skin side of turkey breast. Cover with foil; place in the refrigerator for one hour to marinate. Roast skin side down for 20 minutes per pound. The turkey is done when an instant-read thermometer inserted in thickest part of breast reads 160. Remove from oven; let stand at least 20 minutes before carving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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