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1
Preheat the oven to 350 degrees F.
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2
In a small bowl, mix together the mustard, garlic, cumin, oregano, allspice, chili powder, brown sugar and oil.
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3
Place the turkey breast in a 9 by13-inch roasting pan.
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4
Spread the mustard mixture over the top and sides of the turkey to form a crust.
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5
Add the onions, carrots, and chicken stock to the pan.
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6
Roast for 45 minutes.
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7
Cover the pan loosely with foil and continue to bake for another 45 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 175 degrees F. Allow the turkey to rest for 20 minutes before serving.
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8
Remove the vegetables and arrange on a serving platter.
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9
Remove the turkey and place on a cutting board.
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10
Pour about 1/2 cup of the pan juices into a small saucepan.
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11
Whisk in the flour until smooth.
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12
Whisk in the remaining pan juices.
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13
Bring the mixture to a simmer over medium-high heat.
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14
Cook, stirring occasionally, for 5 minutes until the mixture thickens.
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15
Season the pan juices with salt and pepper and pour into a serving pitcher.
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16
To serve, slice the turkey into 1/4-inch slices.
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17
Arrange the turkey slices on the serving platter with the roasted vegetables and serve with the pan juices.
