Oven-Roasted Turkey Breast Recipe



Ingredients:
  • 1/4 cup butter, softened
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
  • salt and ground black pepper to taste
  • 1 (3 pound) turkey breast with skin
  • 1 teaspoon minced shallot
  • 1 tablespoon butter
  • 1 splash dry white wine
  • 1 cup chicken stock
  • 3 tablespoons all-purpose flour
  • 2 tablespoons half-and-half (optional)


    • Instructions:
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  • Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  • While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

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