| 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 |
| 1. | Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper. |
| 2. | In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.) |
| 3. | Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving. |
| 4. | Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey. |
| In step 3, bake covered 1 hour 30 minutes. After adding mushrooms and onions, bake uncovered 1 hour longer or until thermometer reads 170°F. In step 4, boil and stir drippings, flour and water about 3 minutes or until mixture thickens. |
|
| For food safety, always refrigerate any leftover turkey and gravy immediately after the meal.
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Nutrition Information:
400 ( 150); 17g ( 5g, 0g); 150mg; 550mg; 6g ( 0g, 1g); 56g 4%; 0%; 4%; 15% 1/2 ; 0 ; 0 ; 7 1/2 ; 2 1/2 1/2