Pan-Roasted Orange Mustard Turkey Breast with Roasted Sweet Potatoes and Green Beans
This Pan-Roasted Orange Mustard Turkey Breast is juicy, delicious and perfect for smaller Thanksgiving dinners.
Servings: 4 people
Ingredients
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
Instructions
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.