Use your browser's "print" button to print out this recipe in a 3 x 5 card format. Use your browser's "back" button to return...

----------------------------------------- Side 1 Cut Out Below -------------------------------------

Roast Turkey and Root Vegetables with Mustard Rosemary Sauce
Using Foster Farms Turkey Breast, this is a wonderful dish the entire family will enjoy. Heathly and wholesome, all the flavor with no guilt! Prep Time: approx.
   10 Minutes. Cook Time: approx. 165 Minutes. Ready in: approx. 175 minutes .
   Makes servings.

   Printed from fosterfarms.com
  

Mustard Rosemary Sauce:
1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons fresh rosemary, chopped
  

Turkey and Vegetables:
1  large Foster Farms Turkey Breast
2  large red onions, cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, cut into 1 1/2 inch pieces
1 pound peeled baby carrots
1 cup (canned) low-salt chicken broth


Directions
1. Preheat oven to 375F. Whisk mustard, oil, and rosemary in bowl. Place turkey breast in large roasting pan. Brush with half of the mustard mixture. Roast until thermometer inserted into thickest part of breast registers 170 (about 1 hour and 45 minutes).

2. Meanwhile, brush large baking sheet with oil. Reserve 1 Tbsp. Mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour.

3. Transfer turkey to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper.