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Dijon Herb Turkey Breast
A bone-in turkey breast gets a savory upgrade with a rich coating of Dijon mustard, butter, thyme, and marjoram. Roasting the poultry with fresh mushrooms and onions creates a deeply flavorful base for the accompanying homemade gravy. This comforting main course is an excellent choice for a holiday gathering or a relaxed Sunday dinner. The pan drippings blend seamlessly with a simple flour slurry to form a thick, savory sauce that coats every slice of the tender meat.
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon butter, softened
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram leaves
- ½ teaspoon salt
- ¼ teaspoon coarse ground black pepper
- 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen
- 1 can (14 oz) chicken broth (for homemade broth, see page 528 )
- 1 package (8 oz) small fresh whole mushrooms
- 1 medium onion, cut into 12 wedges
- ¼ cup all-purpose flour
- ¼ cup cold water
- Salt and pepper to taste, if desired
Instructions
- 1Preheat the oven to 325°F. Combine the Dijon mustard, softened butter, dried thyme, dried marjoram, half a teaspoon of salt, and a quarter teaspoon of black pepper in a small bowl.
- 2Set the turkey breast skin side up in a shallow roasting pan and brush the mustard mixture evenly over the top. Pour half a cup of the chicken broth into the bottom of the pan, saving the rest in the refrigerator for later. Insert an ovenproof meat thermometer into the thickest part of the breast, making sure it avoids the bone. Coat a sheet of aluminum foil with cooking spray and loosely cover the turkey, securing the edges to the pan.
- 3Roast the covered turkey for one hour. Remove the foil, scatter the whole mushrooms and onion wedges into the pan, and spoon the pan drippings over the vegetables. Continue roasting uncovered for another hour to an hour and a half, until the meat thermometer registers at least 165°F. Transfer the cooked turkey to a warm platter, tent it loosely with foil, and let it rest for 15 to 20 minutes before carving.
- 4Strain the pan drippings into a measuring cup, setting the roasted vegetables aside. Pour enough of the reserved chicken broth into the drippings to make one and a half cups of liquid, then transfer this to a saucepan. Whisk the flour and cold water together in a small bowl until smooth, and stir the slurry into the saucepan. Bring the liquid to a boil over medium-high heat while whisking constantly. Let it boil for one minute until the gravy thickens. Fold in the reserved mushrooms and onions, reduce the heat, and simmer for five minutes. Season with additional salt and pepper as needed, and serve alongside the sliced turkey.