Pan-Roasted Orange Mustard Turkey Breast with Sweet Potatoes and Green Beans (Edit recipe)

This Pan-Roasted Orange Mustard Turkey Breast is juicy, delicious and perfect for smaller Thanksgiving dinners. It’s marinated in a combination of Florida Orange Juice, mustard, garlic and spices, then pan-roasted to develop maximum flavour and finished with a delicious pan-sauce. Try serving it over some roasted sweet potatoes and blanched green beans or your favourite side dishes.

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1213
Fat:	37 g
Carbohydrates:	53 g
Protein:	127 g
Cholesterol:	15 g
Sodium:	977 mg
Fiber:	6 g
Sugars:	28 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

Pan-Roasted Orange Mustard Turkey Breast

2 cups Orange Juice
5 cloves Garlic, finely chopped
2 Tbsp Honey
2 tsp Dijon Mustard
1 tsp ground Coriander
1 tsp Smoked Paprika
1 tsp Kosher Salt, plus more to taste
1/2 tsp Ground Fresh Black Peppercorns, plus more to taste
4-6 lb bone-in, skin on Turkey Breast, (substitute 2 chicken breasts)
1 Tbsp Extra Virgin Olive Oil, substitute avocado oil
1 Shallot, large, finely chopped
2 cups Chicken Broth
1 Tbsp Whole Grain Mustard
2 Tbsp Unsalted Butter, cold (optional)

Roasted Sweet Potatoes

2 Sweet Potato, medium, scrubbed well and cut in half, lengthwise
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Kosher Salt
1/4 tsp Ground Fresh Black Peppercorns

Green Beans

1 lb Green Beans, ends trimmed
1 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Pan-Roasted Orange Mustard Turkey Breast

In a large bowl, combine 1 cup orange juice, 3 cloves chopped garlic, 1 tablespoon honey, Dijon mustard, coriander, paprika, salt, and pepper. Whisk until incorporated. Add the turkey breast and flip to coat. Cover and refrigerate 4-6 hours.
When ready to cook, preheat oven to 450F. Remove the turkey from the fridge, transfer it to a tray lined with paper towel and discard the marinade. Pat the turkey very dry with paper towel and try to remove as much garlic as possible to prevent scorching.
Preheat a stainless-steel or oven-safe skillet over medium heat, around 3 minutes. Add the olive oil and heat until shimmering. Place the turkey breast skin-side down and cook, undisturbed, until golden brown, around 6 minutes. Flip the turkey and transfer the pan to the oven. Cook until the thickest part of the turkey reaches an internal temperature of 160F, around 20 minutes. Remove the turkey from the oven, transfer it to a carving board and tent with foil to keep warm.
Discard all but 1 tablespoon of rendered fat in the pan and place it over medium-low heat. Add the shallot and garlic and cook, stirring, 60 seconds. Add the chicken stock and use a wooden spoon to lift any brown bits off the bottom of the pan. Add the remaining 1 cup orange juice, 1 tablespoon honey, and grainy mustard. Cook, stirring, until reduced by ¼ in volume. Taste for seasoning and adjust with salt and pepper as desired. Add the cold butter, if using, and stir through until melted.
Carve the turkey breast into ½-inch slices, transfer to a serving platter and spoon the warm pan sauce over top. Serve with roasted sweet potatoes and blanched green beans.

For the Roasted Sweet Potatoes

Preheat oven to 450F.
Transfer the sweet potatoes to a sheet pan lined with parchment paper, drizzle with olive oil and season with salt and pepper. Toss to coat and place the sweet potatoes in a single layer, cut-side down. Transfer to oven and cook until fork-tender and the cut-side is caramelized.

For the Green Beans

Bring a 3-quart pot of water to a boil. Season the water with the salt and add the green beans. Blanch the green beans until slightly soft yet still crunchy, around 4 minutes. Transfer the green beans to a bowl of ice water to stop the cooking process and set the colour. Drain the water and pat the beans dry.
When ready to serve, add the green beans back to the pot with 2 tablespoons of water. Cover with a lid, place over high heat and cook until warmed through, around 2 minutes.