Brown Butter Herb Roasted Turkey with Cranberry Mostarda

juicy herb roasted turkey breast with a simple brown butter sauce & spiced cranberry mostarda

serves: 6-8



Roasted Turkey Breast

  • 1 whole bone-in, skin-on turkey breast (8 ½9 lbs)
  • 4 tbsp butter, softened
  • 2 tbsp chopped mixed hearty herbs (rosemary, oregano, sage, thyme)
  • kosher salt
  • freshly cracked black pepper

Cranberry Mostarda

  • 2 tbsp yellow mustard seeds
  • ¾ cup dry white wine
  • 1 ½ cups granulated sugar
  • 1 cup champagne vinegar
  • ¾ cup pure cranberry juice
  • 1 tbsp mustard powder
  • 2 cinnamon sticks
  • 1 whole star anise
  • ½ lb dried cranberries (approximately 2 cups)
  • pinch of kosher salt

Brown Butter Sauce

  • 2 sticks (1/2 lb) unsalted butter
  • 1 tbsp chopped mixed hearty herbs (rosemary, oregano, sage, thyme)
  • pinch kosher salt


Roasted Turkey Breast

1. Preheat the oven to 425F. Prepare a large roasting pan with a rack. Place the turkey breast on the rack and pat dry.

2. Spread the softened butter all over the entire turkey until completely covered. Sprinkle the herbs onto the butter, packing them in to stick. Season the turkey with a generous pinch of salt and freshly cracked black pepper.

3. Roast the turkey breast for 30 minutes until the skin is golden and crisp.

4. Lower the heat to 325F. Continue to cook the turkey for about 1 ½ to 2 hours, or until just done, covering the skin with a piece of foil half way through so it doesn’t get too dark. The internal temperature should be 160F and the juices should run clear when done.

5. Transfer the turkey to a cutting board, cover the entire thing loosely with foil, and let rest for about 15 minutes.

6. Once rested, use a very sharp knife to slice the turkey breast. Serve with the cranberry mostarda and brown butter sauce (recipes below)

Cranberry Mostarda

1. Combine the mustard seeds and white wine in a small bowl. Soak at room temperature for an hour.

2. In a 2 qt saucepan, whisk together the mustard seeds, wine, sugar, vinegar, cranberry juice, and mustard powder. Bring to a boil over medium heat.

4. Lower the heat to medium-low, add the cinnamon sticks and star anise, and cook without stirring until the syrup coats the back of a spoon, about 25-30 minutes.

5. Stir in the dried cranberries and a pinch of salt. Let the mostarda cool completely. Refrigerate until ready to serve. It can stay refrigerated up to 1 week.

Brown Butter Sauce

1. Melt the butter in a saucepan over medium heat. Reduce the heat to medium-low and continue to cook until browned and fragrant, swirling often, about 8-10 minutes.

2. Stir in the herbs and a pinch of salt.