Oven-Roasted Turkey Breast


Posted: November 1

Time: 1 hour 50 minutes

Yield: 6 servings

recipe image

Who decided you can only enjoy juicy, oven-roasted turkey over the holidays? After all, these flavors are so good that you should be able to eat them any time you want! Oven-Roasted Turkey Breast takes half the time of traditional roast turkey but doesn't skimp on the rich seasonings and buttery coatings that make Thanksgiving turkey special. Drizzled with smooth and unctuous pan gravy, you have a centerpiece dinner to rival any holiday spread!


Ingredients

• 1/4 cup butter, softened • 1 clove garlic, minced • 1 teaspoon paprika • 1 teaspoon Italian seasoning • 1/2 teaspoon garlic and herb seasoning • salt, to taste • ground black pepper, to taste • 1 (3-pound) turkey breast, with skin • For the pan sauce gravy: • 1 teaspoon shallot, minced • 1 tablespoon butter • 1/2 teaspoon dry white wine • 1 cup chicken stock • 3 tablespoons all-purpose flour • 2 tablespoons half-and-half, optional

Directions

Step 1

Heat your oven to 350 degrees F.

Step 2

Combine the 1/4 cup butter with the garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a mixing bowl.

Step 3

Place the turkey breast, with the skin side up, in a roasting pan. Loosen the skin using your fingers, but do not remove it.

Step 4

Then brush half of the butter mixture all over the turkey and underneath the skin. Save the leftover butter and set it aside.

Step 5

Tent the turkey breast loosely (with some foil) and roast the turkey in the oven for around 1 hour, basting it with the leftover butter.

Step 6

Return the turkey to the oven and roast again, for about 30 more minutes, until the juices start to run clear and a meat thermometer inserted into the thickest part of the breast (making sure not to hit the bone) is at 165 degrees F.

Step 7

Let the turkey rest for another 10-15 minutes before serving.

Step 8

While the turkey is resting, prepare the pan sauce gravy by first transferring the pan drippings into a skillet.

Step 9

Then skim off the excess fat, making sure to leave around 1 tablespoon in the pan. Put the skillet over low heat.

Step 10

Cook and stir the shallots in the turkey grease until translucent, about 5 minutes.

Step 11

Then, melt the 1 tablespoon of butter in the pan with the shallots. Whisk in your white wine.

Step 12

Scrape any of the browned pieces of leftover food out of the pan. This deepens the flavor of the sauce.

Step 13

Pour in the chicken stock and flour and mix until it is smooth.

Step 14

Bring the pan to a simmer, whisking consistently until the mixture has thickened. If you want a creamier pan sauce gravy, mix in the half-and-half.

Step 15

Pour over the top of the turkey breasts and serve.


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