Turkey roast with mustard sauce recipe, the turkey breast is juicy and tender, flavorful with the mustard sauce, served with bacon wrapped Mirabelle plums, apricots or other plums would be delicious too!
Turkey roast makes for an easy and quick weekday meal. This flavorful mustard sauce compliments well turkey meat that is quite mild tasting.
Turkey meat is also rather dry, I feel it does need some flavorful sauce, these bacon wrapped Mirabelle plums also bring some moisture and a sweet and savory flare to this recipe.
I did not add any cream to this sauce but it will be even more delicious with a few tablespoons of heavy cream if you prefer.
This recipe will be as good with veal.
32 oz. about (1 kg.) turkey breast
1/4 cup mustard
1 onion, chopped
1 cup Paris mushrooms, chopped
2 large carrots, peeled, cut in small chunks
12 mirabelle plums, or small plums, halved, stone removed
6 thin slices of bacon
1 cup white wine
1 tsp corn starch
A pinch of cayenne
Salt and pepper to taste
Some vegetable oil
Brush turkey breast with mustard, add salt and pepper to taste on all sides, be careful with the salt though as mustard is already salted
Into a Dutch oven, heat 3 or 4 tbsp. oil on medium/high, add the turkey breast and sear on all sides, about 3 minutes per side
Lower the heat to medium/low, add the chopped onion, mushrooms and carrots
Make a slurry with the white wine, 1 tbsp. mustard and corn starch, add to the Dutch oven, add a pinch of Cayenne, cover and simmer for about 30 minutes, basting the turkey roast from time to time. Add a little water at a time if needed, check that the carrots are cooked through or to your liking
Meanwhile, re-assemble the halved plum, wrap them into half a slice bacon, seal with a toothpick, sear on all sides into a frying pan, set aside
Taste and adjust seasoning if needed, serve surrounded by the bacon wrapped plums
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