Peppercorn Roasted Turkey
Ingredients
1 (24-ounce) package JENNIE-O® All Natural Turkey Breast Tenderloin
1 teaspoon butter, melted
2 tablespoons Dijon mustard, divided
salt and freshly ground pepper, if desired
1 1/2 cups chicken broth
1 tablespoon black peppercorns
2 tablespoons sour cream
1 tablespoon corn starch
2 tablespoon water
roasted carrots
2 teaspoon butter, melted
12 small carrots, halved lengthways
salt and freshly ground pepper, if desired
2 tablespoons maple syrup
Directions
Preheat oven to 350°F. Place turkey on greased wire rack in a small roasting pan.
Combine butter and 1 tablespoon mustard in a small bowl. Brush over turkey.
Sprinkle with salt and pepper, if desired. Pour broth into pan. Roast, uncovered about 60 minutes or until well-done, 165°F as measured by a meat thermometer. Let stand, covered 10 minutes to rest before cutting into 3/4 inch thick slices. Reserve pan 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 5 minutes to infuse flavor. Add remaining mustard and sour cream.
Combine corn starch and water in small bowl. Whisk into broth mixture. Simmer, uncovered, about 5 minutes or until thickened slightly. Serve gravy with turkey and carrots.
To make the Roasted Carrots (while turkey is cooking) combine butter, carrots, salt and pepper on a greased baking sheet. Roast in 350°F oven about 40 minutes or until cooked. Drizzle with syrup. Roast an additional 5 minutes or until caramelized.
