I received product samples from OXO to aid in the creation of this recipe. All opinions are mine alone.
Mustard Sage Roast Turkey
Mustard Sage Roast Turkey – A flavorful and delicious meal that is perfect for Thanksgiving or Christmas. Turkey breasts roasted with a mustard sage rub.
With Thanksgiving right around the corner, it’s time to start thinking about turkey recipes! After I made the maple dijon turkey recipe last year, I was really hoping to get another turkey recipe to my lovely readers before this years big holiday. When OXO approached me to make a holiday recipe from Julia Turshen’s new cookbook Now & Again, I was super excited!
I chose to make her Roast Turkey Bread + Onions with Mustard + Sage and it turned out incredible. In addition to the cookbook, OXO sent me some goodies to help me make the most important dinner of the year such as their Mini Angled Measuring Cup, On-the-Go Lunch Container, Chef’s Squeeze Bottles, Swivel Peeler, and Greensaver Herb Keeper. My favorite so far is the Greensaver Herb Keeper, it is a great way to keep your herbs fresh! I stored my fresh sage in it for this recipe and it worked well. It works by allowing for proper airflow, controlled humidity and the hydration that your herbs need to thrive.
So Julia Turshen’s bookbook Now & Again features a variety of go-to recipes with endless ideas for how reinvent leftovers from the recipes in the book. I can’t wait to try her Almond Horchata, Pressed Broccoli Rabe + Mozzarella Sandwiches, and Applesauce Cake with Cream Cheese + Honey Frosting! I really enjoyed the fact there were so many different menus of sets of recipe that would go well together such as the one that this turkey recipe was from. There was other recipes for side dishes and desserts that would be perfect for your Thanksgiving table.
Now as I wrote in the notes of the recipe, pictured at turkey breast cutlets as that was what was available for me so I included instructions for cooking those and turkey breasts. Enjoy!
How to make mustard sage roast turkey
Step 1 – Make rub
Remove 12 sage leaves from the stems and chop them. In a small mixing bowl, combine dijon mustard, salt, pepper, and chopped sage. Stir until combined.
Step 2 – Place onions in pan
Place the onions and the remaining sage on the bottom of a roasting pan. Drizzle with olive oil (I had my olive oil in OXO’s Chef’s Squeeze Bottles, they are great for drizzling). For this step, I chose to use an OXO sheet pan that I had on hand already as it was a good size and deep enough that I didn’t have to worry about anything falling out.
Step 3 – Place turkey on pan
Spread rub evenly on both sides of the turkey breasts. Place turkey on top of the onions and sage.
Step 4 – Bake
Bake until cooked through.
Looking for a side dish to pair with this recipe? Try these recipes!
- Slow Cooker Glazed Carrots
- Melting Potatoes
- Garlic Parmesan Asparagus
- 30 Minute Cheesy Breadsticks
- Melting Sweet Potatoes
- 1/2 cup dijon mustard
- 2 tablespoons salt
- 1 tablespoon ground pepper
- 1 bunch fresh sage
- 6 pounds boneless, skin-on turkey breasts halves, *see notes
- 2 large yellow onions, thickly sliced
- 2 tablespoons olive oil
- Preheat oven to 425 degrees.
- Chop 12 sage leaves. In a small mixing bowl, combine dijon mustard, salt, pepper, and chopped sage. Stir until combined. Spread evenly on both sides of the turkey breasts.
- Place the onions and the remaining sage on the bottom of a roasting pan. Drizzle with olive oil.
- Place turkey breasts (skin side up) on top of the onions and sage.
- Roast turkey until the skin is golden brown, about 30 minutes. Turn the oven down to 350 degrees until each breast registers at 165 degrees at their thickest points (about 25-35 more minutes).
- Remove from oven and transfer to the turkey breasts to a cutting board. Let rest for 15 minutes before cutting.
The turkey pictured is turkey breast cutlets as turkey breasts were not available to my grocer. To use turkey breast cutlets instead follow the same recipe except get two packages of the cutlets and bake them for about 15-20 minutes at 350 degrees (should still be 165 degrees internally). This is a quicker alternative to full turkey breasts. Additionally, if you want to scale the recipe down, just use one package of turkey breast cutlets and cut the recipe in half.
Additionally, you can use skinless turkey breasts if that is what is available.
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This is a sponsored post written by me on behalf of OXO.