Adapted from ChewNibbleNosh. Perfect for a small Thanksgiving gathering, this turkey breast has savory flavors that will provide a smile on everyone's face.


Recipe Summary test

15 mins
2 hrs 45 mins
2 hrs 60 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.

  • Roast, uncovered, in the preheated oven for 1 hour.

  • Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.

  • Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.

  • Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl; pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.

Cook's Notes:

If you use a frozen turkey breast, make sure to thaw it completely before using in this recipe.

You can use apple cider in place of white wine.

You can use 2 teaspoons each dried herbs instead of fresh.

Nutrition Facts

546 calories; protein 89.7g; carbohydrates 3.5g; fat 15.6g; cholesterol 277.6mg; sodium 1037.7mg. Full Nutrition