Peppercorn Roasted Turkey
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
2 teaspoons butter, melted
12 small carrots, halved lengthway
salt and freshly ground pepper, if desired
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.