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Source: Food and Wine Quick from Scratch

Turkey Breast with Mustard Sage Crumbs
Seasoned bread crumbs form an appealing brown crust on this turkey breast that tastes as good as it looks.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 50 minutes
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1/2 cup dry bread crumbs
1 1/2 teaspoons dried sage
1/4 cup chopped fresh parsley
3 tablespoons melted butter
3/4 teaspoon salt
2 pound boneless, skinless turkey breast
1/4 teaspoon fresh ground black pepper
1 tablespoon Dijon mustard




Heat the oven to 450 degrees. In a small bowl, combine the bread crumbs, sage, parsley, butter and 1/4 teaspoon of the salt.

Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with mustard. Pat the seasoned bread crumbs onto the mustard.

Roast the turkey for 20 minutes. Reduce the oven temperature to 375 degrees and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices.


Wine Recommendation: The mild flavors of this dish provide an opportunity to explore a full-flavored red wine. Try a bottle of easy-to-like, easy-to-drink zinfandel from California or a shiraz from Australia.


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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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