Butterflied Turkey Breast with Maple Dijon Walnut Crust

Butterflied Turkey Breast with Maple Dijon Walnut Crust

Butterflied turkey breast with maple Dijon walnut crust roasts on a sheet pan until its walnut-panko topping is golden and crisp. Butterflying helps the turkey cook evenly, while a 10-minute rest keeps it juicy for slicing.

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Prep Time 20

Cook Time 55

resting 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

For the turkey

1 turkey breast 2 1/2- to 3-pound, boneless, skinless, thawed
1 tsp kosher salt
0.5 tsp black pepper

For the crust

2 tbsp Dijon mustard
1 tbsp pure maple syrup
0.5 cup walnuts finely chopped
0.5 cup panko breadcrumbs
2 tbsp unsalted butter melted
1 tsp dried thyme

Equipment

1 rimmed 18x13-inch baking sheet

Method

Prepare the turkey

Heat the oven to 375°F.
Line a rimmed 18x13-inch baking sheet with parchment paper.
Cut horizontally through the thickest side of the turkey breast, stopping about 1/2 inch from the opposite edge, then open it like a book.
Pound the turkey between sheets of plastic wrap to an even 3/4-inch thickness.
Pat the turkey dry.
Season both sides with the kosher salt and black pepper.

Make the crust

Whisk the Dijon mustard and maple syrup together.
Spread the mixture evenly over the top of the turkey.
Stir together the walnuts, panko breadcrumbs, melted butter, and dried thyme.
Press the mixture onto the mustard-coated turkey.

Roast and rest

Roast for 40 to 55 minutes, until the crust is golden and an instant-read thermometer inserted into the thickest part of the turkey reads 165°F; tent loosely with foil if the crust browns too quickly.
Rest the turkey for 10 minutes before slicing.

Notes

For even cooking, pound the turkey to an even 3/4-inch thickness. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free panko breadcrumbs.