Sorry, to anyone following, for not posting in months…my heart hasn’t really been in it with all of my attention on work, moving, and something I’m really proud of, starting a charity! Combining my 2 two passions of kettlebell sport and training with supporting individuals with an autism spectrum disorder (ASD), I created Kettlebells4Autism. I’ll post more about it at some point, but for now, please check out the website here! Starting May 15, 2013, tee shirts will be sold and all funds raised will be donated to very deserving not-for-profit organizations supporting individuals with an ASD.
Okay, back to the recipe.
Bone in, skin on turkey breast (about 1.5 lbs.)
Approx. 1tbsp of olive oil1 tsp. of each of the following: cracked peppercorn sea salt dried thyme dried rosemary granulated onion granulated garlic
3 tsp. of Dijon mustard
2 tbsp. chicken broth
Preheat oven to 375•
Rub olive oil over turkey, all over.
Mix dry ingredients and mustard. Add wine and mix. Should be fairly think consistency.
Rub mix all over turkey breast. Place in shallow baking dish.
Cook for about 20 minutes at 375• or until skin forms a crust, then reduce to 325•. Continue to cook for about 60 minutes or until internal temperature reaches no less than 165• and juices run clear. Enjoy!