Recipe: Oven-Roasted Turkey Breast


Oven Roasted Turkey Breast, Courtesy:
Oven Roasted Turkey Breast, Courtey:

A roasted turkey breast has great flavor, without the fuss of roasting an entire turkey.  The key to keeping it moist is the basting; this recipe uses butter, wine and spices to flavor the turkey breast.

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup butter or margarine, melted
1/4 cup dry white wine or apple juice
2 Tbsp. chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 tsp. salt
1 tsp. paprika
2 cloves garlic, finely chopped
2 tsp. cornstarch
2 Tbsp. cold water


  1. Heat oven to 325º F.
  2. Place turkey, skin side up, on rack in large shallow roasting pan.
  3. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone.
  4. Roast uncovered 1 hour.
  5. Mix butter, wine, thyme, salt, paprika and garlic.
  6. Brush turkey with half of the butter mixture.
  7. Roast 30 minutes; brush with remaining butter mixture.
  8. Roast about 1 hour longer or until thermometer reads 165º F.
  9. Remove turkey from oven and let stand 15 minutes for easier carving.
  10. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings.
  11. Add enough water to drippings to measure 2 cups.
  12. Heat drippings to boiling in 1-quart saucepan.
  13. Mix cornstarch and 2 tablespoons cold water; stir into drippings.
  14. Boil and stir 1 minute.
  15. Serve with turkey

Food Mingle Blog Alternatives and Substitutions:

  • I opted for the apple juice in place of the wine – it provided great taste!
  • If you have one, use a measuring cup with a skimmer to skim the fat from the drippings – it works really well.
  • I added one teaspoon of poultry seasoning to the butter mixture for extra flavor.

Yield: 8 servings




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