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Savor the flavor-pairing of tarragon and Dijon-style mustard along with the bright colors of asparagus, parsley, and red peppers.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine margarine or butter, mustard, tarragon, the 1/4 teaspoon salt, and the black pepper; set aside.

Instructions Checklist
  • Remove skin from turkey; set aside. Lay one turkey breast half, on work surface. Make 4 to 5 shallow cuts in the thickest portion of breast (do not cut through). Place turkey breast between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound turkey breast to an even thickness (about 3/4 inch). Remove plastic wrap. Repeat with remaining turkey breast. Dot breast halves with half of the margarine mixture; set remaining mixture aside. Top turkey evenly with red peppers and parsley. Starting with a short side, roll up each turkey breast into a spiral. Wrap reserved skin around each roll. Tie with 100-percent-cotton string. Place on a rack in a shallow roasting pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Melt remaining margarine mixture and brush over surface of turkey. Insert a meat thermometer into the center of one of the turkey rolls. Roast in a 325 degree F oven for 1-1/2 to 1-3/4 hours or until juices run clear and the thermometer registers 170 degrees F.

Instructions Checklist
  • Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large bowl toss asparagus, oil, and the 1/4 teaspoon salt together. Add asparagus to the roasting pan around the turkey the last 15 to 20 minutes of roasting time. Cover turkey and asparagus; let stand 15 minutes before slicing. Serve turkey with asparagus. Makes 8 to 10 servings.

Nutrition Facts

212 calories; 9 g total fat; 2 g saturated fat; 80 mg cholesterol; 220 mg sodium. 2 g carbohydrates; 1 g fiber; 28 g protein; 144 RE vitamin a; 54 mg vitamin c; 30 mg calcium; 2 mg iron;


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