Farmhouse Rules Turkey Breast. Meanwhile, in a small bowl, stir together the maple syrup and mustard. Baste the turkey and return it to the oven for the remainder of the cooking time, which will be when the interior temperature of the bird reaches 180 degrees or until the juices run clear and not red when you puncture the bird between the thigh and the breast.
Nancy relives some of the best moments from holidays past and makes new family memories as she prepares rolled turkey breast with nutty fruit stuffing, thanksgiving succotash, mashed. 1 (6 1/2 to 7 pound) turkey breast on the bone; In a small bowl combine the oil, garlic, herbs, salt and pepper and rub the mixture into the turkey breast.
Nancy cleans the attic, with help from her granddaughters.
Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. Bring to a boil, lower heat, and simmer, covered, until turkey is cooked through and vegetables are tender, 35 to 40 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Loosen the skin of the turkey breast with your fingers and rub the butter under the breast.