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My review
Oven-Roasted Turkey Breast
10
takestu2tango
"Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites."
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Ingredients
1 h 50 m servings 385Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 137196 Ratings
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Most helpful positive review
11/7/2012
This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment. Throw...
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11/7/2012
This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment. Throw...
1/11/2013
This was great and really easy to do. I have never made gravy before, but using this recipe it turned out good (I did not use the half and half in my gravy, although I may try it in the future)...
1/21/2013
I made this tonight. Without any prompting, my husband said he really liked it. Huge! I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turk...
9/3/2013
The 3lb bone in breast took about 1.5hr at 350. It cooked it perfectly. I wasn't going to make the gravy because I had to open a bottle of wine and I bought pre-packaged gravy, but I made it any...
9/10/2013
Perfect! I added an extra clove of garlic and used smoked paprika instead of regular paprika (smoked paprika is the BOMB). I also roasted it over some veggies: an onion, celery and parsnips. ...
10/11/2016
This was the best Roast Turkey Breast recipe I've ever tried. I used exactly what the recipe stated but doubled the amounts because the breast was almost 6 lbs. It took about two and a half hour...
12/26/2013
I had 2 turkey breasts about 1.7 lb each, since I couldn't find a 3lb breast in the store. I replaced the paprika, italian seasoning and Mrs. Dash with 3 sprigs of thyme and 1 sprig of rosemary...
1/13/2014
Just made the turkey without the gravy; it was a very moist turkey breast. Great for a weeknight meal, or sandwiches.
10/20/2013
I made this recipe tonight for dinner and it was fabulous. The gravy was especially good - I did use all the drippings instead of just a tablespoon and that was a good thing as my family finish...