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Oven-Roasted Turkey Breast
Oven-Roasted Turkey Breast
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Prep Time:
15 minutes
Total Time:
3 hours
Simplify your holiday meal with juicy baked turkey breast in a flavorful thyme, butter and wine sauce. Perfect for a smaller gathering, this slow-roast recipe requires just 15 minutes of prep before baking. Let it rest for 15 minutes after cooking for easy carving.
Ingredients:
  • 1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
  • 1/2 cup butter, melted
  • 1/4 cup dry white wine or apple juice
  • 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 cloves garlic, finely chopped
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
Instructions:
  • Preheat the oven to 325°F. Put the turkey, skin side up, on a rack in a large shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast without touching the bone. Roast uncovered for 1 hour.
  • Combine butter, wine, fresh thyme, salt, paprika, and minced garlic in a bowl. Brush half of the seasoned butter mixture over the turkey. Roast for 30 minutes, then brush the remaining butter mixture over the turkey. Continue roasting for approximately 1 hour more, or until a thermometer inserted into the turkey reads 165°F.
  • Allow the roasted turkey to rest outside the oven for 15 minutes to make carving easier.
  • Pour the pan drippings into a measuring cup, skim off the fat, and then add enough water to measure 2 cups. Heat the mixture in a 1-quart saucepan until boiling. In a separate bowl, mix cornstarch with 2 tablespoons of cold water. Stir this mixture into the boiling drippings and let it boil and thicken for 1 minute. Serve the sauce with the turkey.

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