Ingredients

4 tablespoons (1/2 stick) butter, softened
1 teaspoon minced garlic
1 teaspoon dried rosemary
1 teaspoon dried sage
1 whole turkey breast (about 5 pounds)
2 cups reduced-sodium chicken broth
1 tablespoon water
2 teaspoons flour
1 1/2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 350 degrees F. In a small bowl combine butter, garlic, rosemary, and sage. Evenly spread butter mixture over turkey breast. In a shallow roasting pan fitted with adjustable V meat rack, place turkey breast on rack. Bake 30 to 35 minutes. Add 1/2 cup broth to pan and baste turkey breast with pan juices. Turn breast a 1/4 turn.
2. Turn breast every 20 minutes and baste until all sides are golden brown and meat thermometer, inserted in thickest portion away from bone, registers 170 to 175 degrees F. Remove breast from pan, cover with foil to keep warm.
3. Strain pan juices, skim off fat. Add broth to equal 1 cup, return to roasting pan. In a small bowl, combine water and flour. Whisk into broth mixture. Over medium heat, cook about 5 to 7 minutes or until slightly thickened. Stir in mustard, salt and pepper, cook until mixture is warmed through. To serve, slice turkey and serve with sauce.

Turning the bird throughout the cooking process gives you a evenly browned and crispy skin.

Turning the bird throughout the cooking process gives you a evenly browned and crispy skin.

Herb Mustard Turkey Breast
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