2 Hour 5 Minutes
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
teaspoon butter, melted
tablespoons Dijon mustard, divided
cup low-sodium chicken broth
tablespoon black peppercorns
tablespoons sour cream
teaspoons butter, melted
small carrots, halved lengthway
salt and freshly ground pepper, if desired
tablespoons maple syrup
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 40 minutes or until cooked. Drizzle with syrup.
Roast an additional 5 minutes or until caramelized.