Oat and Herb Encrusted Turkey Recipe - Allrecipes.com
Oat and Herb Encrusted Turkey Recipe
  • READY IN 45 mins

Oat and Herb Encrusted Turkey

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 Servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Jul 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.

Most Helpful Critical Review
Jul 16, 2007

This was a good basic recipe, but like other reviewers I made modifications. I used about half oatmeal and half Italian bread crumbs and added 1/4 c wheat germ. I also used 1/2 yogurt and 1/2 milk and the mustard. To try to prevent the crumb topping from drying out I also spray the top of it with EVOO. A great healthy dish!


32 Ratings

Nov 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.

Oct 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.

Oct 25, 2007

Good but we thought the herbs were a little overpowering. 1/2 the amount called for would be better with perhaps a little garlic salt. I used 1/2 oats and 1/2 panko bread crumbs, which created a nice texture. I also let the turkey soak in the milk mixture for about 5 mins for added moisture. I didn't have yogurt so used sour cream thinned out with a little milk. The sauce was very tasty.

Apr 10, 2007

Great! The sauce is fantastic and so very easy. I did do as another reviewer suggested and used half oats half organic italian breadcrumbs. Will make it again.

Dec 27, 2005

Sooo good!! We espcially loved it with the sauce -- don't skip it or you'll miss out. I might use a little less of the sage/rosemary spice next time, but this was such a tasty, healthy recipe. I highly recommend it!

Jul 24, 2005

Very quick and easy to make and yet very yummy. Was fabulous with fresh sage and rosemary. I'm not a big mustard fan, but I really liked this ( I didn't use the yogurt-mustard seed dipping sauce, I used ranch dressing ). I have made this at least once a week and sometimes use chicken instead of turkey.


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 55.6 g
  • 111%
  • Sodium
  • 574 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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