Rock that Roast

Rocking this simple roast can make you a star.

On my May 3, 2014 post titled “A little spice makes everything nice,” I told the story of why and how I created a seasoning I whimsically named “Red Velvet Gourmet Spice Rub and Seasoning.”

The blend of over 20 spices and ingredients makes it one of the most versatile spice and seasoning products I have ever used. As a foodie, it opened up endless possibilities in making ordinary and mundane food something special.

A few weeks ago I stopped into my neighborhood Ralphs Market (a subsidiary of Kroger) to pick up some ingredients for a new recipe I was concocting for the blog.  I always take a peek at the Manager’s  Special in the meat section just to see what pricey piece of meat might be discounted for quick sale.

Adjacent to the Manager’s Special was a case of frozen, bone-in turkey breasts. I blinked twice, no actually three times when I saw the sale price (approximately $1.25 per pound). Suddenly whatever recipe I was planning on working out in my kitchen was supplanted with my thrifty, 6 ½ pound, bone-in turkey breast.  And at $8.12, this purchase was a steal. After I checked out at the register and sauntered out to my car, I felt as if I owed somebody some change.

Red Velvet Dijon Mustard

Rock star ingredients

So what to do with my turkey roast? Well roast it of course. And what should I season it with? Well  how about a little Dijon mustard to keep it tender and moist. My preference is the mustard from Trader Joes with its spicy bite and delicate flavor. And why not season it with a little Red Velvet Gourmet Spice Rub and Seasoning to kick the flavor up to new heights.  The results? Succulent, moist, flavorful, amazing and deliciously good.  I got rave reviews when I served it.  This simple and easy recipe will give you rave reviews too.  Rock it.  Here’s the recipe.

Rock that roast

Rock that turkey roast 2

Rock that Roast removed from bone and sliced across the grain


6 to 7 pound bone-in turkey breast
2-3 tablespoons Red Velvet Gourmet Spice Rub and Seasoning
2-4 tablespoons Dijon mustard
Black pepper (regular ground or cracker pepper from grinder)


Heat your oven at 325 degrees F. Place the turkey breast on a cutting board covered the wax or parchment paper. Lightly pepper turkey breast on both sides. Spread Dijon mustard on bone side of turkey breast then liberally sprinkle spice rub and lightly press it into the surface. Turn the over meat with breast side up and repeat with mustard and spice rub.  Place the seasoned turkey breast  in a 13 x 9 inch glass baking dish and loosely tent with foil. Bake 1 ½ hours or until  the thickest part of the breast registers 165 degrees F. Remove from oven when done. Tent the pan with foil and allow meat to rest for 20 minutes before slicing.

How to separate the turkey breast lobes

Rock that roast lobes cut in half

Rock that roast lobes cut in half

Separate the turkey breast by cutting it in half along the center of the breast bone between the two lobes. Cut along the bone of each lobe. Then pull the meat away from the carcass. Where the meat sticks to bone, insert your knife and cut the meat away. Keep the knife close to bone as you carefully cut the lobe from breast bone. Cut your slices across the meat fiber to give you a nice tender cut as pictured above. Place meat on a platter and serve.


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