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.
What You Need for This Orange Mustard Turkey Breast
- Florida Orange Juice: Florida Orange Juice is one of the easiest and healthiest ways to flavour poultry. It adds a delicious citrus flavour and the acid helps tenderize the turkey. In this recipe it plays double duty by first being used in the marinade and then in the pan sauce to finish things off.
We have a big jug of Florida Orange Juice in our fridge at all times. When we’re not drinking it or adding it to smoothies, I like to use it as a way to build flavour in different recipes like this Orange Mustard Turkey Breast.
- Turkey Breast: For added flavour and juiciness, use bone-in and skin-on turkey breast here. Even if you don’t plan on eating the skin, which in my opinion is the best part, I still recommend cooking with it left on. The skin will protect the meat from drying out and add flavour as the fat renders down.
If you prefer dark meat, you can substitute bone-in and skin-on turkey thigh. If you want to make this recipe after the holidays, feel free to substitute bone-in and skin-on chicken breast or chicken thighs.
- Mustard: This recipe calls for Dijon mustard to be used in the marinade and grainy mustard in the pan sauce. If you can’t find grainy mustard, you can make the pan sauce with Dijon, but I do prefer the texture and look of grainy mustard.
- Herbs and Spices: Coriander and orange are the best of friends and work very well with turkey. Smoked paprika adds colour and a delicious smokey flavour.
- Honey: A little bit of honey goes a long way here. Add just enough to the marinade to help develop a beautiful crust on the skin as you sear it. And then finish the pan sauce with another drizzle to balance the sharpness of the grainy mustard. If you want to keep things Whole30, you can omit the honey altogether. Just keep in mind that you will have a slightly more tart finished product that will still be delicious.
- Shallot and Garlic: These will form the base of the pan sauce. If you don’t have shallots, you can substitute very finely chopped red onion.
- Chicken Broth: Get the best quality chicken broth you can find. Homemade is best but there are some really great store bought ones out there too.
- Butter: This is optional, but finishing the pan sauce with a couple tablespoons of cold butter will make the sauce glisten and adds a velvety, creamy texture. This is a French technique called “monter au beurre” (tr. mount with butter).
- Sweet Potatoes: I like serving this Orange Mustard Turkey Breast with a side of simply roasted sweet potatoes. Medium-sized sweet potatoes that have been cut in half will take 35-40 minutes to roast. Try to time it so that they finish roasting at the same time as the turkey is done. Other serving suggestions include some delicious mashed potatoes or cauliflower purée.
- Green Beans: To round things off, you can serve the turkey breast with a side of simply blanched green beans. After all, it’s not the holidays without them!
Why Use Florida Orange Juice?
Florida Orange Juice is an easy and healthy way to enhance delicious recipes like this Pan-Roasted Turkey Breast. The citrus adds a ton of flavour, helps tenderize the turkey, and the natural sugars caramelize as they cook.
Florida Orange Juice is a weekly must-have on the shopping list for our family. It has the best naturally sweet flavour and it helps support the immune system. This is especially important during the colder, winter months.
100% Florida OJ is made up of almost 90% water and naturally contains electrolytes, including potassium, and magnesium. Just one 8-ounce serving of Florida Orange Juice is a good source of vitamin C, folate and thiamin, as well as vitamin D (in fortified juices).
This recipe was created in partnership with Florida Department of Citrus. All opinions expressed here are the author’s alone.
Pan-Roasted Orange Mustard Turkey Breast with Roasted Sweet Potatoes and Green Beans
Pan-Roasted Orange Mustard Turkey Breast
- 2 cups Florida Orange Juice
- 5 cloves garlic finely chopped
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon freshly-cracked black pepper plus more to taste
- 1 large bone-in and skin-on turkey breast 4-6 pounds, substitute 2 chicken breasts
- 1 tablespoon extra-virgin olive oil substitute avocado oil
- 1 large shallot finely chopped
- 2 cups chicken broth
- 1 tablespoon grainy mustard
- 2 tablespoons cold butter optional
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes scrubbed well and cut in half, lengthwise
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Green Beans:
- 1 pound green beans ends trimmed
- 1 teaspoon kosher salt
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.