Oven-Roasted Turkey Breast Recipe
This turkey breast recipe is easy to make, great for dinner, leftovers, and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Ingredients
- ¼ cup butter softened
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt-free garlic and herb seasoning blend such as Mrs. Dash
- salt and ground black pepper to taste
- 3 pound turkey breast with skin
- 1 teaspoon minced shallot
- 1 tablespoon butter
- 1 splash dry white wine
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half Optional
Instructions
- Preheat the 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 together in a bowl.
- Place turkey breast with skin-side up into a roasting pan. Loosen skin with your fingers; brush 1/2 of 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.
- Serve hot and enjoy!