Oven-Roasted Turkey Breast

Oven-Roasted Turkey Breast

When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme, butter and wine sauce, this one's moist and full of flavor.

Prep Time

15

Minutes

Total Time

3:00

Hrs:Mins

Makes

8

servings

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
tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1
teaspoon salt
1
teaspoon paprika
2
cloves garlic, finely chopped
2
teaspoons cornstarch
2
tablespoons cold water
  1. Heat oven to 325ºF. 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.
  2. 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 165ºF.
  3. Remove turkey from oven and let stand 15 minutes for easier carving.
  4. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
The resting time after roasting allows the meat to become more firm, so carving smooth, uniform slices is easier.
Special Touch
Garnish with small whole fruit, such as apples or kumquats, and fresh herbs, such as thyme or sage.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 250 ),
  • Total Fat 28 g
    • (Saturated Fat 12 g,),
  • Cholesterol 165 mg;
  • Sodium 480 mg;
  • Total Carbohydrate 3 g
    • (Dietary Fiber 0g,
  • Protein 49 g;
Percent Daily Value*:
    Exchanges:
    • 7 Lean Meat;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.