- 1/2 cup dry bread crumbs
- 1 1/2 teaspoons dried sage
- 1/4 cup chopped fresh parsley
- 3 tablespoons melted butter
- 3/4 teaspoon salt
- 1 2-pound boneless, skinless turkey breast
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon Dijon mustard
How to make this recipe
Heat the oven to 450°. In a small bowl, combine the bread crumbs, sage, parsley, butter, and 1/4 teaspoon of the salt.
Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with the mustard. Pat the seasoned bread crumbs onto the mustard.
Roast the turkey for 20 minutes. Reduce the oven temperature to 375° and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices.
Test-Kitchen Tip Sometimes boneless turkey breasts come rolled and tied like a roast. For this preparation, you'll want to unroll the breast and put it flat in the roasting pan, thereby cutting the cooking time significantly.
A moist and creamy side dish—mashed potatoes or sweet potatoes, baked squash, or creamed corn or spinach—is the perfect foil for the turkey.
The mild flavors of this dish provide an opportunity to explore a full-flavored red wine. Try a bottle of easy-to-like, easy-to-drink Zinfandel from California or a Shiraz from Australia.