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Peppercorn Roasted Turkey
1 (24-ounce) package JENNIE-O® All Natural 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
Heat oven to 350°F. Place turkey on greased wire rack in a small roasting pan.
In small bowl, combine butter and 1 tablespoon mustard. Brush over turkey.
Pour broth into pan. Roast, uncovered, 60 minutes or until well-done, 165°F. as measured by a meat thermometer. Let stand, covered, 10 minutes to rest before cutting into ¾-inch 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 5 minutes. Add remaining mustard and sour cream.
In small bowl, combine cornstarch and water. Whisk into broth mixture. Simmer, uncovered, 5 minutes or until thickened slightly. Serve gravy with turkey and carrots.
To make roasted carrots (while turkey is cooking) combine butter, carrots, salt and pepper, if desired, on baking sheet. Bake at 350°F. 40 minutes or until cooked. Drizzle with syrup. Roast an additional 5 minutes or until caramelized.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.