| | | DIJON ROASTED TURKEY BREAST Perfect for the holidays, this turkey breast is simple to prepare and full of flavor. It slices perfectly for your holiday feast and makes delicious leftover turkey sandwiches! Ingredients 1/2 cup Dijon mustard
1/3 cup reduced-sodium soy sauce
1/2 cup pineapple juice
1/4 cup olive oil
1/4 cup brown sugar
1 teaspoon ground ginger
6 to 8-pound turkey breast
1 cup chicken broth Directions - In a mixing bowl whisk together the mustard, soy sauce, pineapple juice, olive oil, sugar and ginger. Set aside half of the marinade for brushing on the turkey breast during roasting.
- Place the remaining marinade in a large container or sealable plastic bag and add the turkey breast. Marinate the turkey breast, in the refrigerator, at least 1 hour or up to 4 hours.
- Preheat the oven to 425°F. Remove the turkey from the marinade and reserve the marinade. Place the turkey, breast side up, on a rack in a Command Performance Gold roasting pan. Pour the broth into the pan to prevent the drippings from burning.
- Roast the turkey breast for about 30 minutes or until the skin just begins to turn brown. Reduce the heat to 325° F and continue roasting for about 11/2 to 1 3/4 hours longer, or until the internal temperature reaches 170°F. Brush the reserved marinade over the turkey breast during the last 1/2 hour of roasting. Remove the turkey breast from the oven, loosely cover with foil and let rest 15-20 minutes.
- Place any pan drippings along with the reserved marinade in a 1-quart Command Performance Gold saucepan and bring the marinade to a full boil over high heat. Allow the marinade to boil for 5 minutes, to thicken the sauce and kill any harmful bacteria from marinating the turkey.
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