If you don’t have honey mustard, use 1/4 cup each of honey and brown mustard.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. • BAKE: 1 3/4 HOURS + STANDING • MAKES: 10-12 SERVINGS
1 bone-in turkey breast (5 to 6 pounds)
1/2 cup honey mustard
3/4 teaspoon dried rosemary, crushed
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1. Place the turkey breast, skin side up, on a rack in a foil-lined shallow roasting pan. In a small bowl, combine the remaining ingredients. Spoon over the turkey.
2. Bake, uncovered, at 325° for 1 3/4 to 2 1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover and let stand for 10 minutes before slicing.
HONEY-APPLE TURKEY BREAST Omit honey mustard and seasonings. Heat 3/4 cup thawed apple juice concentrate, 1/3 cup honey and 1 tablespoon ground mustard over low heat for 2-3 minutes or just until blended, stirring occasionally. Prepare the turkey as directed in a foil-lined pan. Pour honey mixture over turkey. Proceed as directed, basting with pan juices every 30 minutes. (Cover loosely with foil if turkey browns too quickly.)
PER SERVING 5 ounces equals 283 cal., 11 g fat (3 g sat. fat), 102 mg chol., 221 mg sodium, 5 g carb., trace fiber, 40 g pro. Diabetic Exchange: 5 medium-fat meat.