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Oven-Roasted Turkey Breast

Prep 15 min
Total 3 hr 0 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

November 3, 2010

Ingredients

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

tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves

teaspoon salt

teaspoon paprika

cloves garlic, finely chopped

teaspoons cornstarch

tablespoons cold water

Steps

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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.

Expert Tips

The resting time after roasting allows the meat to become more firm, so carving smooth, uniform slices is easier.
Garnish with small whole fruit, such as apples or kumquats, and fresh herbs, such as thyme or sage.