INGREDIENTS
1 boneless, skin-on turkey breast (about 2 1/2 lbs.)
2 tsp. kosher salt
3 tbsp. unsalted butter, softened
3 tbsp. honey mustard
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped fresh sage
Finely grated zest of 1 orange
1 c. (about 4 oz.) Fisher Chopped Pecans
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DIRECTIONS
- Preheat the oven to 375° with a rack in the center position. Season the turkey breast with 1 teaspoon salt; set aside.
- In a small bowl, combine the butter, honey mustard, rosemary, sage, orange zest, and remaining 1 teaspoon salt. Rub the butter mixture over the turkey breast. Using kitchen twine, tie the breast crosswise in three or four places to form a more even shape. Transfer to a rimmed baking sheet and coat with the chopped pecans.
- Roast the turkey until the skin is golden and an instant read thermometer inserted into the thickest part of the breast reaches 160°, about 1 hour and 15 minutes, tenting with foil if the nuts begin to darken too quickly. Transfer the pan to a cooling rack and tent with foil. Let rest for 10 minutes; during this time the internal temperature will climb to 165°. Remove the kitchen twine and serve warmHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
