© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 (6 to 8 lb) BONE-IN TURKEY BREAST, fresh or thawed if frozen
2 tbsp melted butter
1 tsp each salt and freshly ground black pepper
1 tbsp dried thyme leaves, crushed
1/4 c apple jelly
1-1/2 tbsp country-style mustard
1 tbsp freshly squeezed lemon juice
Preheat oven to 350 degrees F. Pat turkey breast dry with clean paper towels.
Rub turkey breast with butter, salt, pepper and thyme.
Place turkey breast on a rack in a shallow roasting pan. Roast, uncovered, in preheated oven for 1 hour.
Meanwhile, melt jelly with mustard and lemon juice in a small saucepan over low heat, stirring.
Continue roasting turkey 30 to 45 minutes, basting occasionally with apple-mustard mixture, until a meat thermometer inserted in thickest part of breast registers 165 degrees F.
Remove from oven and let stand for 15 minutes before carving.