Mustard Crusted Turkey Breast

Another emeals success!  This one definitely takes a little longer – thankful that I have a hubby that works earlier hours and could get this in the oven for me.


  • 1 (5-to 6-lb) whole bone-in turkey breast
  • ⅓ cup whole-grain mustard
  • 1 Tbsp dried thyme
  • 1 tsp salt,
  • 1 tsp pepper
  • 1 (14.5-oz) can reduced-sodium chicken broth
  • 2 cups dried cranberries
  • Grated rind and juice from 1 orange


  • Preheat oven to 325°F.
  • Place turkey breast on a rack in a roasting pan; loosen skin from turkey.
  • Combine mustard, thyme, salt and pepper; rub underneath and over skin of turkey.
  • Pour broth in bottom of pan.
  • Bake 1½ hours or until a thermometer registers 165°F when inserted in thickest part; shield with foil, if necessary.
  • Meanwhile, combine cranberries, orange rind and juice and 1 cup water in a saucepan.
  • Bring to a boil; reduce heat, and simmer 20 minutes or until mixture thickens to a syrupy consistency.
  • Chill cranberry relish, if desired.
  • Serve with sliced turkey.
  • Note: Let turkey rest on a platter, covered with foil, up to 45 minutes after baking.

My notes:  Our turkey breast took longer to get to 165 degrees than 90 minutes – at least 2 hours…maybe even a little more.  So make sure you check with a thermometer.  Also – I made my cranberry relish with fresh cranberries (bought them by mistake!).  I combined 1 bag of cranberries and 1 orange in a food processor.  Then added 2/3C sugar and pulsed to combine.

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