The Nutty Bird
Savor the irresistible crunch and rich, buttery flavor of "The Nutty Bird," a show-stopping dish that combines tender, oven-baked turkey breast with a golden crust of finely chopped mixed nuts, panko breadcrumbs, and fresh parsley. Perfect for holiday gatherings or an elevated weeknight dinner, this recipe brings together the sweet tang of honey mustard and the satisfying texture of a nutty topping. To take it over the top, a velvety homemade nutty gravy made with chicken broth, heavy cream, and a quick roux adds depth and indulgence to every bite. With just 20 minutes of prep and 45 minutes of cook time, this dish serves up gourmet flair with minimal effort. Pair it with roasted veggies or mashed potatoes for a complete and memorable meal. Keywords: nut-crusted turkey, holiday turkey recipe, nutty gravy, easy gourmet turkey breast.
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 1 cup Mixed nuts (almonds, pecans, walnuts)
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Honey mustard
- 2 tablespoons Butter, melted
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 1 tablespoon All-purpose flour
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Place the mixed nuts in a food processor and pulse until finely chopped but not ground. Transfer to a shallow bowl and mix with the panko breadcrumbs, parsley, garlic powder, salt, and pepper.
Brush the turkey breast evenly with honey mustard. Press the nut mixture onto the turkey breast, ensuring it is evenly coated on all sides.
Drizzle the melted butter over the nut-coated turkey breast. Place the turkey on the prepared baking sheet and bake in the preheated oven for 35–40 minutes, or until the internal temperature reaches 165°F (74°C).
While the turkey is cooking, prepare the nutty gravy. In a small saucepan, heat olive oil over medium heat. Add the flour and whisk constantly to create a roux, cooking for 1–2 minutes until lightly golden.
Slowly whisk in the chicken broth and bring to a simmer. Add the heavy cream and stir until the gravy thickens, about 3–5 minutes. Taste and adjust seasoning if needed.
Once the turkey is cooked, allow it to rest for 5 minutes before slicing. Serve with the nutty gravy drizzled over the slices and enjoy!
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 872 mg | 290% | |
| Sodium | 7731 mg | 336% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 19.3 g | ||
| Protein | 290.0 g | 580% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 323 mg | 25% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3369 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
