Total Time
2 Hour 5 Minutes
Serving Size
6 Servings
1
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
1
teaspoon butter, melted
2
tablespoons Dijon mustard, divided
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
2
tablespoons maple syrup
1
Heat oven to 350°F.
2
Place turkey on greased wire rack in a small roasting pan.
3
In small bowl, combine butter and 1 tablespoon mustard. Brush over turkey.
4
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.
5
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.
6
To make roasted carrots (while turkey is cooking) combine butter, carrots, salt and pepper, if desired, on baking sheet.
7
Bake 40 minutes or until cooked. Drizzle with syrup.
8
Roast an additional 5 minutes or until caramelized.
Calories
200
Protein
22g
Carbohydrates
17g
Fiber
3g
Sugars
9g
Fat
3.5g
Cholesterol
55mg
Sodium
520mg
Saturated Fat
2g