1 (2-2.3kg) turkey breast, on the bone, rinsed and patted dry with paper towels
10 large shallots, peeled
3 medium carrots, peeled, and cut into 5-cm pieces
500ml low-sodium chicken stock
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2 tbsp plain flour
Salt and freshly ground black pepper, for seasoning
In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chilli powder, brown sugar and oil. Place the turkey breast in a 23 by 32-cm roasting tin. Spread the mustard mixture over the top and sides of the turkey to form a crust. Add the shallots, carrots, and chicken stock to the tin. Roast for 45 minutes. Cover the pan loosely with foil and continue to bake for another 45 minutes or until a meat thermometer inserted into the thickest part of the breast registers 80°C. Allow the turkey to rest for 20 minutes before serving.
Remove the vegetables and arrange on a serving platter. Remove the turkey and place on a chopping board. Pour about 120ml of the pan juices into a small saucepan. Whisk in the flour until smooth. Whisk in the remaining pan juices. Bring the mixture to a simmer over a medium-high heat. Cook, stirring occasionally, for five minutes until the mixture thickens. Season the pan juices with salt and pepper and pour into a gravy boat.
To serve, slice the turkey into 1/2-cm slices. Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the gravy. Inactive prep time: 20 minutes.