• 1 tablespoon Dijon mustard
• 1 tablespoon butter or margarine, softened
• ½ teaspoon dried thyme leaves
• ½ teaspoon dried marjoram leaves
• ½ teaspoon salt
• ¼ teaspoon coarse ground pepper
• 5- to 6-lb bone-in whole turkey breast, thawed if frozen
• 1 can (14 oz) chicken broth
• 8 oz small fresh whole mushrooms
• 1 medium onion, cut into 12 wedges
• ¼ cup Gold Medal® all-purpose flour
• ¼ cup cold water
• Salt and pepper to taste, if desired

1. Heat oven to 325°F. In small bowl, mix mustard, butter, thyme, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. In shallow roasting pan, place turkey breast, skin side up. Brush with mustard mixture. Place 1/2 cup of the broth in bottom of pan; refrigerate remaining broth. Insert ovenproof meat thermometer so tip is in thickest part of turkey breast and does not touch bone. Spray piece of foil with cooking spray; cover turkey. (Foil does not need to tightly cover turkey; secure foil to each end of pan.)
3. Bake 1 hour. Add mushrooms and onions to pan; spoon pan drippings over top. Bake uncovered 1 hour to 1 hour 30 minutes longer or until thermometer reads 170°F. Place turkey on platter; cover with foil to keep warm. Let stand 15 minutes for easiest carving.
4. Pour pan drippings (without vegetables) into measuring cup. Add remaining broth to drippings to equal 1 1/2 cups; pour into 2-quart saucepan. In small bowl, mix flour and cold water until smooth; stir into drippings in saucepan. Heat to boiling over medium-high heat, stirring constantly with wire whisk. Boil and stir about 1 minute or until mixture thickens. Stir in mushrooms and onions from pan. Simmer 5 minutes, stirring occasionally. Stir in salt and pepper to taste. Serve gravy with turkey

I made this for a holiday get together and it was a big hit. Butter, Dijon and herbs create the wow in this baked turkey breast.