Step 1

Place the turkey breast on a rimmed baking sheet and pat dry with paper towels. In a small bowl, mix the salt, garlic powder, onion powder, paprika and pepper. Sprinkle the turkey breast all over with the mixture. Tie the turkey breast in 1-inch intervals with twine to form a log shape (you can also purchase the turkey breast pre-tied from the butcher). Place the turkey breast, uncovered, in the refrigerator for at least 4 hours and up to overnight. Remove from the refrigerator 30 minutes before cooking.

Step 2

Preheat the oven to 350 degrees F.

Step 3

Melt the butter in a Dutch oven over medium heat. Add the carrot, celery and onion and cook until almost tender. Stir in the garlic, bouquet garni and bay leaves. Season with salt and pepper. Turn off the heat. Place the prepared turkey breast over the vegetables. Pour the wine and 1 cup chicken stock around the turkey (don’t pour over the turkey or it will rinse off the seasoning). Place the lid on the Dutch oven and place on the middle rack of the oven.

Step 4

Bake for 1 hour with the lid on. Remove the lid and continue to bake until the turkey registers 165 degrees F on a meat thermometer, an additional 30 to 45 minutes. Remove the turkey to a cutting board and tent with foil.

Step 5

Remove the bouquet garni and bay leaves. Add the remaining chicken stock and bring to a simmer. Whisk in the Dijon mustard. Turn off the heat. Use an immersion blender to puree the mixture. It will become a thick “gravy” for the turkey. If it is too thick, add a bit more stock until the desired consistency.

Step 6

Slice the turkey breast and serve with the gravy.