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Oat and Herb Encrusted Turkey

Oat and Herb Encrusted Turkey

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Gillian

An easy way to dress up turkey breast. Serve with a salad or colorful vegetables for a complete meal. Other herbs, such as chervil and tarragon, also work well in this recipe.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 55.6 g
  • 111%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
  2. In a bowl, thoroughly mix the milk and prepared brown mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge each turkey breast first in the milk mixture, then in the oat mixture to evenly coat.
  3. Bake turkey 30 minutes in the preheated oven, until the oats are crisp and the internal temperature of the turkey has reached a minimum of 180 degrees F (80 degrees C).
  4. In a bowl, mix the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.
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Reviews

HEBH
6
7/16/2006

This is a nice low fat recipe. I used equal parts bread crumbs and oats and I think this would have been quite bland with just the oats, however the sauce is very yummy and you could serve it on plain turkey and it would be yummy regardless. I think the dry mixture could use some work, but this is a good recipe to use as a start.

SuperKitten
4
11/19/2006

This was tasty. I used ground lean turkey formed into patties because my grocery store was out of turkey breasts. I followed the rest of the recipe exactly, and these turned out very tasty. Pretty low in fat, but still satisfying. The sauce was yummy too, and I put it on the side for dipping. I'll make this again.

Jaq
3
10/30/2007

This was great! Me and my boyfriend really loved it. I changed the recipe a bit. I substituted sour cream for yogurt and chicken breasts for turkey. I also poured the mustard/milk mixture in the pan with the chicken while it cooked and it came out juicy and flavourful. We had it over brown rice. I will definitely make this one again.