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