Savory Turkey Breast with Herbs and White Wine

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.