Pick leaves from tarragon and discard stems.

Chop tarragon leaves and mix with Dijon mustard, oil, honey and pepper to form a paste.

Preheat oven to 350°C (177°C) and place breast skin-side-up on a rack in a roasting pan. If frozen roast for approx. 1 hour 45 minutes. If thawed cook for approx. 1 hour. Cook to a minimum internal temperature of 170°F (77°C).

Brush generously with Honey-Mustard and Tarragon glaze. Cook for an additional 5 minutes.

Let stand for 10-15 minutes before slicing.

Preheat barbecue to medium-high.

Place turkey roast directly on grill (skin-side up) over indirect or low heat with the lid down. If the roast is frozen, cook for approximately 90 minutes. If thawed, cook for approximately 45 minutes. Cook to a minimum internal temperature of 170°F (77°C).

Brush generously with Honey-Mustard and Tarragon glaze, turn and brush on bottom as well. Cook for an additional 2.5 minutes on each side.

Remove from grill, cover loosely with foil and let stand for 10-15 minutes before slicing.