This pan-roasted orange mustard turkey breast is juicy, flavorful, and ideal for smaller Thanksgiving gatherings. The turkey is marinated in Florida orange juice with Dijon mustard, garlic, honey, and warming spices, then seared to build a crisp, caramelized skin and finished in the oven. A simple pan sauce made from the roasting juices, chicken broth, grainy mustard and a touch of butter ties everything together. Serve with roasted sweet potatoes and blanched green beans for a balanced, impressive meal.
What You Need for This Orange Mustard Turkey Breast
- Florida Orange Juice: Fresh Florida orange juice adds bright citrus flavor and its acidity helps tenderize the turkey. In this dish it’s used both in the marinade and in the pan sauce for continuity of flavor. Keeping a jug of Florida orange juice on hand makes it easy to add a vibrant, natural sweetness to poultry and sauces.
- Turkey Breast: Use a bone-in, skin-on turkey breast for maximum flavor and juiciness. The skin helps protect the meat while roasting and yields a tasty, crispy exterior. If you prefer dark meat or smaller portions, substitute bone-in, skin-on turkey thighs or chicken breasts/thighs as needed.
- Mustard: Dijon mustard is used in the marinade for tang, while grainy mustard adds texture and visual appeal to the pan sauce. If grainy mustard isn’t available, Dijon will work in the sauce as well.
- Herbs & Spices: Ground coriander and orange pair beautifully with turkey, while smoked paprika contributes color and a subtle smoky note.
- Honey: A touch of honey in the marinade encourages a nicely caramelized crust when searing. A little honey in the pan sauce balances the mustard’s sharpness. Omit for a Whole30-friendly version, knowing the sauce will be a bit tarter.
- Shallot & Garlic: Finely chopped shallot and garlic form the aromatic base of the pan sauce. If you don’t have shallots, substitute finely chopped red onion.
- Chicken Broth: Use a good-quality chicken broth — homemade if possible — for the sauce base.
- Butter: Optional cold butter whisked into the finished sauce gives it a glossy, velvety texture (a classic French technique called monter au beurre).
- Sweet Potatoes: Roasted sweet potatoes make an excellent accompaniment. Halved medium sweet potatoes roast for about 35–40 minutes; time them to finish with the turkey. Other good sides include mashed potatoes or cauliflower purée.
- Green Beans: Blanched green beans add color and balance to the plate — a classic holiday pairing.
Why Use Florida Orange Juice?
Florida orange juice brings natural sweetness, bright citrus flavor, and tenderizing acidity to this turkey breast. The natural sugars caramelize during searing and roasting, enhancing the crust and overall depth of flavor. Nutritionally, 100% Florida orange juice is a convenient source of vitamin C and other nutrients, and the juice’s refreshing flavor helps lift savory dishes.
This recipe was created in partnership with Florida Department of Citrus. All opinions expressed here are the author’s alone.
Pan-Roasted Orange Mustard Turkey Breast with Roasted Sweet Potatoes and Green Beans
This pan-roasted orange mustard turkey breast is juicy, delicious, and perfect for smaller Thanksgiving dinners.
Prep Time: 15 minutes
Cook Time: 40 minutes
Marinating Time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 4 people
Ingredients
Pan-Roasted Orange Mustard Turkey Breast
- 2 cups Florida Orange Juice
- 5 cloves garlic, finely chopped
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- 1 large bone-in, skin-on turkey breast (4–6 pounds), or substitute 2 chicken breasts
- 1 tablespoon extra-virgin olive oil (or avocado oil)
- 1 large shallot, finely chopped
- 2 cups chicken broth
- 1 tablespoon grainy mustard
- 2 tablespoons cold butter (optional)
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, scrubbed and halved lengthwise
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
For the Green Beans:
- 1 pound green beans, ends trimmed
- 1 teaspoon kosher salt (for blanching water)
Instructions
For the Pan-Roasted Orange Mustard Turkey Breast:
- In a large bowl, whisk together 1 cup orange juice, 3 cloves chopped garlic, 1 tablespoon honey, 2 teaspoons Dijon mustard, ground coriander, smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the turkey breast, turn to coat, cover and refrigerate 4–6 hours.
- When ready to cook, preheat the oven to 450°F. Remove the turkey from the marinade, discard the marinade, and pat the turkey very dry with paper towels. Try to remove any excess garlic to reduce scorching when searing.
- Heat an oven-safe skillet over medium heat for about 3 minutes. Add 1 tablespoon olive oil and heat until shimmering. Place the turkey breast skin-side down and sear, undisturbed, until golden brown, about 6 minutes. Flip the turkey, then transfer the skillet to the oven and roast until the thickest part reaches 160°F (about 20 minutes). Remove from the oven, transfer to a cutting board and tent with foil to rest.
- Discard all but 1 tablespoon of the rendered fat from the pan and return the skillet to medium-low heat. Add the shallot and remaining garlic and cook, stirring, for 60 seconds. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits. Add the remaining 1 cup orange juice, 1 tablespoon honey and 1 tablespoon grainy mustard. Simmer, stirring, until the sauce reduces by about 25% and thickens slightly. Season to taste with salt and pepper, then whisk in the cold butter if using to finish the sauce.
- Carve the turkey into 1/2-inch slices, arrange on a platter and spoon the warm pan sauce over the top. Serve with roasted sweet potatoes and blanched green beans.
For the Roasted Sweet Potatoes:
- Preheat the oven to 450°F.
- Place the halved sweet potatoes cut-side down on a parchment-lined sheet pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast until fork-tender and caramelized on the cut side, about 35–40 minutes.
For the Green Beans:
- Bring a 3-quart pot of water to a boil, add 1 teaspoon salt and the trimmed green beans. Blanch until slightly tender but still crisp, about 4 minutes. Transfer to an ice water bath to stop cooking and preserve color. Drain and pat dry.
- To serve, return the beans to the pot with 2 tablespoons water, cover and heat over high until warmed through, about 2 minutes.
Video
Tried this recipe? Leave a comment below!