Spiced Turkey Breast

Name: Spiced Turkey Breast
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 4 tbsp whole-grain mustard (recommended: Maille); 2 garlic cloves, crushed; 2 tsp ground cumin; 1 tbsp dried oregano; 1 tsp allspice; 2 tsp chilli powder; 1 tbsp brown sugar; 1 tsp extra-virgin olive oil; 1 (2-2.3kg) turkey breast, on the bone, rinsed and patted dry with paper towels; 10 large shallots, peeled; 3 medium carrots, peeled, and cut into 5-cm pieces; 500ml low-sodium chicken stock; 2 tbsp plain flour; Salt and freshly ground black pepper, for seasoning

4.00 (24)

⏱ 10 mins 🍽 Serves 4 🏷 Main course

This recipe creates a delicious turkey breast with a crust of whole-grain mustard and aromatic spices. It is roasted alongside shallots and carrots in chicken stock, then served with a simple gravy made from the pan juices. The total preparation and cooking time is 10 minutes, and it yields enough for four people.

Ingredients

4 tbsp whole-grain mustard (recommended: Maille)
2 garlic cloves, crushed
2 tsp ground cumin
1 tbsp dried oregano
1 tsp allspice
2 tsp chilli powder
1 tbsp brown sugar
1 tsp extra-virgin olive oil
1 (2-2.3kg) turkey breast, on the bone, rinsed and patted dry with paper towels
10 large shallots, peeled
3 medium carrots, peeled, and cut into 5-cm pieces
500ml low-sodium chicken stock
2 tbsp plain flour
Salt and freshly ground black pepper, for seasoning

Method

Preheat your oven to 180°C / gas mark 4.
Combine the mustard, crushed garlic, cumin, oregano, allspice, chilli powder, brown sugar and oil in a small bowl. Put the turkey breast into a 23 by 32-cm roasting tin and spread the mustard mixture over it to create a crust. Add the peeled shallots, carrot pieces and chicken stock to the tin. Roast for 45 minutes.
Loosely cover the tin with foil and bake for a further 45 minutes, or until a meat thermometer reads 80°C in the thickest part of the breast. Let the turkey rest for 20 minutes.
Take the vegetables out and place them on a serving dish. Transfer the turkey to a chopping board. Pour roughly 120ml of the pan juices into a small saucepan. Whisk the flour into these juices until smooth, then whisk in the rest of the pan juices. Bring to a simmer and cook for five minutes, stirring now and then, until thickened. Season the gravy with salt and pepper and pour it into a gravy boat.
Slice the turkey into 1/2-cm thick pieces. Arrange the slices on the platter with the roasted vegetables and serve with the gravy.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

AuthorFood Network UK