Name: Oven-Roasted Turkey Breast
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Butter, softened - ¼ cup; Garlic, minced - 1 clove; Paprika - 1 teaspoon; Italian seasoning - 1 teaspoon; Salt-free garlic and herb seasoning blend (such as Mrs. Dash®) - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Turkey breast with skin - 1 (3 pound); Minced shallot - 1 teaspoon; Butter - 1 tablespoon; Dry white wine - 1 splash; Chicken stock - 1 cup; All-purpose flour - 3 tablespoons; Half-and-half (Optional) - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Oven-Roasted Turkey Breast

1. Butter, softened - ¼ cup

2. Garlic, minced - 1 clove

3. Paprika - 1 teaspoon

4. Italian seasoning - 1 teaspoon

5. Salt-free garlic and herb seasoning blend (such as Mrs. Dash®) - ½ teaspoon

6. Salt and ground black pepper to taste - ½ teaspoon

7. Turkey breast with skin - 1 (3 pound)

8. Minced shallot - 1 teaspoon

9. Butter - 1 tablespoon

10. Dry white wine - 1 splash

11. Chicken stock - 1 cup

12. All-purpose flour - 3 tablespoons

13. Half-and-half (Optional) - 2 tablespoons

How to cook deliciously - Oven-Roasted Turkey Breast

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Mix together 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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.

5. Stage

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.

6. Stage

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. Dotdash Meredith Food Studios

7. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS