-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 50 m servings 385Original recipe yields 6 servings
- Adjust
- US
- Metric
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.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 125181 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...