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Dijon and Herb Turkey Breast with Mushroom Gravy

Dijon and Herb Turkey Breast with Mushroom Gravy
  • Prep 25 min
  • Total 3 hr 15 min
  • Servings 8
Butter, Dijon and herbs create the wow in baked turkey breast.
Updated October 2, 2008
Make With
Make With
Gold Medal Flour

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

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.

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

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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