Turkey Breast & Mustard Sauce on a Bed of Greens

Preheat the oven to 325 degrees

3-5 lb whole organic turkey breast

• rinse with water and dry with paper towels
• carefully remove the skin with a sharp paring knife while trying to keep it as one whole piece

In a bowl mix:

• 1 heaping T dijon mustard
• 1 heaping T whole grain mustard
• 3 garlic cloves minced
• fresh herbs of choice: 1 T each chopped or 3 T of one---rosemary, thyme, sage
• 2 T EVOO
• Juice of one lemon
• salt & pepper 

Cover the top of the turkey breast meat with the mustard herb mixture & place the skin over it

Mix:

• Clean and chop 6 c of favorite greens of choice.  I used kale!
• Clean and slice 2 c of brussel sprouts
• Large shallot thinly sliced

Place greens in a pile on the bottom in the center of a roasting pan 

Pour 1 c of dry white wine or chicken broth over the greens

Place the turkey breast on top of the greens

Roast until thermometer inserted in the thickest area of the breast reads 165 degrees (be sure to not touch the bone with the thermometer).  If the skin starts to get too crispy, tent with foil until done roasting.  

Let the meat rest out of the oven for 10 minutes before slicing and serving.

inspired by Barefoot Contessa and tweaked by Char