Dijon and Herb Turkey Breast with Mushroom Gravy

Dijon and Herb Turkey Breast with Mushroom Gravy

Butter, Dijon and herbs create the wow in baked turkey breast.

Prep Time

25

Minutes

Total Time

3:15

Hrs:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Storage Tip
For food safety, always refrigerate any leftover turkey and gravy immediately after the meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 150mg;
  • Sodium 550mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 1g),
  • Protein 56g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 7 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.