Dijon and Herb Turkey Breast with Mushroom Gravy

Ingredients

• 1 tablespoon dijon mustard 
• 1 tablespoon butter softened
• 0.5 teaspoon thyme leaves dried
• 0.5 teaspoon marjoram dried
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 5 lb turkey breast whole bone-in frozen thawed
• 1.8 cups chicken broth (from 32-oz carton)
• 8 oz mushrooms fresh whole
• 1 medium onion cut into 12 wedges
• 0.3 cup flour all-purpose
• 0.3 cup water cold
• 1 serving salt and pepper to taste

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• measuring cup

Directions

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.
3. Brush with mustard mixture.
4. 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.)
5. Bake 1 hour.
6. Add mushrooms and onions to pan; spoon pan drippings over top.
7. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F.
8. Place turkey on platter; cover with foil to keep warm.
9. Let stand 15 minutes for easiest carving.
10. Pour pan drippings (without vegetables) into measuring cup.
11. 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.
12. 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.
13. Serve gravy with turkey.