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Dijon and Herb Turkey Breast with Mushroom Gravy
Dijon and Herb Turkey Breast with Mushroom Gravy
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Turkey breast dazzled with butter, Dijon mustard, and herbs.
Ingredients:
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground pepper
  • 5- to 6-lb bone-in whole turkey breast, thawed if frozen
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 8 oz small fresh whole mushrooms
  • 1 medium onion, cut into 12 wedges
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup cold water
  • Salt and pepper to taste, if desired
Instructions:
  • Preheat oven to 325°F. Combine mustard, butter, thyme, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
  • Place the turkey breast, skin side up, in a shallow roasting pan. Brush with the mustard mixture and pour 1/2 cup of broth into the pan, reserving the rest for later. Insert an ovenproof meat thermometer into the thickest part of the turkey breast without touching the bone. Cover the turkey with a piece of foil sprayed with cooking spray, ensuring it's secured to each end of the pan without needing to be tight. Refrigerate the remaining broth.
  • Bake for 1 hour. Top with mushrooms and onions, then baste with pan drippings. Continue baking uncovered for 1 to 1 1/2 hours more, or until the thermometer reads 170°F. Transfer the turkey to a platter, cover with foil, and let it rest for 15 minutes before carving.
  • Strain pan drippings and add enough broth to make 1 1/2 cups. Transfer to a saucepan. Mix flour and cold water until smooth. Gradually whisk into saucepan. Bring to a boil, stirring constantly. Cook for 1 minute until thickened. Add mushrooms and onions from the pan. Simmer for 5 minutes, then season with salt and pepper. Serve gravy with turkey.

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