Roasted Dijon Herb Turkey Breast

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

1. 1Preheat the oven to 325°F. In a small bowl, combine the Dijon mustard, softened butter, dried thyme, dried marjoram, half a teaspoon of salt, and a quarter teaspoon of black pepper.
2. 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 so you get an accurate reading. Coat a sheet of aluminum foil with cooking spray and loosely cover the turkey, securing the edges to the pan.
3. 3Roast the covered turkey for 1 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 1 hour to 1 hour and 30 minutes, 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. Resting allows the juices to redistribute for a juicier slice.
4. 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 1 and a half cups of liquid, then transfer 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 so lumps don't form. Let it boil for 1 minute until the gravy thickens. Fold in the reserved mushrooms and onions, reduce the heat, and simmer for 5 minutes. Season with additional salt and pepper as needed, then slice the turkey and serve with the warm gravy.

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