Ingredients
- 1/4 cup whole-grain mustard (recommended: Maille)
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon allspice
- 2 teaspoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon extra-virgin olive oil
- 1 (4 1/2 to 5-pound) turkey breast, on the bone, rinsed and patted dry with paper towels
- 10 cipollini onions
- 3 medium carrots, peeled, and cut into 2-inch pieces
- 2 cups low-sodium chicken stock
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper, for seasoning
Directions
Preheat the oven to 350 degrees F.
In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil. Place the turkey breast in a 9 by13-inch roasting pan. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a cutting board. Pour about 1/2 cup of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over medium-high heat. Cook, stirring occasionally, for 5 minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a serving pitcher.
To serve, slice the turkey into 1/4-inch slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
1 Video | Photo: Spiced Turkey Breast Recipe

















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By Lemonperiwinkle
Washington, DC
on December 01, 2011
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My husband and I did NOT like this dish at all. I usually love Giada's recipes, but this is a miss in my opinion. The coarse mustard flavor is overpowering, and the mustard and spice mixture difficult to apply; and, like others, my turnkey breast seemed to take much, much longer to cook. There was no liquid left in the roasting pan--I added 2 more cups of chicken broth near the end in order to have something to make the gravy with, and the onions and carrots were overcooked. I will not ever make this recipe again, sorry Giada.
By Nene81
Stone Mountain, GA
on November 15, 2011
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I have really picky eaters in my family, so I left out the chili powder and used everything else and it came out delicious.
By roycrowe_11069809
Melville, NY
on October 28, 2011
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If Giada cooks it you know it must be great and it is.
I did this with a boneless turkey breast and it came out great!
Read all 26 reviews