This Honey Mustard Roasted Turkey Breast recipe delivers a moist, succulent turkey with a glaze made zippy with the use of horseradish. It is addictive, I warn you!
Merry Christmas Eve my friends!!
Today is the day of the big dinner in my family.
Well, we actually have a couple days of eating, but it all starts today.
We will start it off with cheese and meat platters, dips, cheese balls, chips, sliced baguette, and a lot of wine.
The kids get here early and we watch a few holiday movies while everything is cooking away. We gather around the tree and each take turns opening a gift.
Then there is the family photo in front of the tree, which always ends up crazy. Just check out a couple of the past year’s photos!
Ya, just a tad bit crazy here, but then you guys already knew that right?
This year we are changing up the traditional prime rib by smoking it instead of roasting it.
I was a bit skeptical of it at first. I do love smoked meat, I mean reallllllllllllllly love smoked meat. But prime rib?
I am just so used to the traditional way of preparing it. But Kevin convinced me to give it a try.
We purchased a small prime rib and tried it back a few months ago and my friends, I will never look back!! I did a rub/crust of salt, pepper, garlic, and rosemary. Let that sit on the prime rib in the fridge overnight, then into the smoker it went, a few hours later?
Perfection!! OhhEmmmGeeee people…..there are seriously now words……just drool.
Whisk the honey, mustard, and horseradish in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld.
Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 325 degrees F. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
Place the carrots, celery and onions in a large roasting pan and place the turkey breast on top.
Place in the oven and roast, basting with the warm stock every 30 mins, until an internal thermometer registers 155 degrees F.
begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer 165 degrees F, about 20 more minutes.
Remove the turkey from the tent loosely with foil and let rest at least 45 minutes before slicing.
Serve with roasted vegetables and spoon drippings over the top.
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….