Peppercorn Roasted Turkey
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Peppercorn Roasted Turkey

Now this is how you put on a holiday spread. Baked carrots with butter and caramelized maple syrup, turkey tenderloin glazed with a spicy mustard, covered in peppercorn gravy. Under 300 calories per serving!
 
 
 

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time More than 1 hour PTM
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Nutritional Information

Calories 200 Fat 3.5g
Protein 22g Cholesterol 55mg
Carbohydrates 17g Sodium 520mg
Fiber 3g Saturated Fat 2g
Sugars 9g

Ingredients

1 (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin

1 teaspoon butter, melted

2 tablespoons Dijon mustard, divided

2 tablespoons maple syrup

1 cup low-sodium chicken broth

1 tablespoon black peppercorns

2 tablespoons sour cream

1 tablespoon cornstarch

2 tablespoons water

ROASTED CARROTS

2 teaspoons butter, melted

12 small carrots, halved lengthway

salt and freshly ground pepper, if desired

Directions

STEP 1: Heat oven to 350°F. Place turkey on greased wire rack in a small roasting pan. Combine butter and one tablespoon of mustard in a small bowl. Brush over turkey. Pour broth into pan. Roast, uncovered, for 60 minutes or until well-done, 165°F as measured by a meat thermometer. Let stand, covered, for 10 minutes to rest before cutting into ¾-inch slices.

STEP 2: While turkey is cooking, combine butter, carrots, salt and pepper on baking sheet. Bake for 40 minutes or until cooked. Drizzle with syrup. Roast for an additional five minutes or until caramelized.

STEP 3: Reserve turkey juices in roasting pan. While turkey is resting, add broth and peppercorns to same roasting pan. Bring to a boil over medium-high heat. Simmer for five minutes. Add remaining mustard and sour cream. In a small bowl, combine cornstarch and water. Whisk into broth mixture. Simmer uncovered for five minutes or until thickened slightly. Serve gravy with turkey and carrots.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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