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Dijon and Herb Turkey Breast with Mushroom Gravy

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  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 8
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Butter, Dijon and herbs create the wow in baked turkey breast.
Updated Oct 2, 2008
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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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For food safety, always refrigerate any leftover turkey and gravy immediately after the meal.

Nutrition

400 Calories, 17g Total Fat, 56g Protein, 6g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
150
Total Fat
17g
25%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
150mg
50%
Sodium
550mg
23%
Potassium
530mg
15%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
1g
Protein
56g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
15%
15%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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