Recipe Background
Enjoy flavorful turkey all year long with this easy Oven-Roasted Turkey Breast! This recipe will help you make tender, juicy turkey breast that is perfect for any meal—all year round (not just Thanksgiving!). Plus, this recipe is great as leftovers! Add slices of Oven-Roasted Turkey Breast to a sandwich, casserole, or anything your heart desires.
Enjoy flavorful turkey all year long with this easy Oven-Roasted Turkey Breast! This recipe will help you make tender, juicy turkey breast that is perfect for any meal—all year round (not just Thanksgiving!). Plus, this recipe is great as leftovers! Add slices of Oven-Roasted Turkey Breast to a sandwich, casserole, or anything your heart desires.
Ingredients
- 1/4 cup plus 1 tablespoon butter softened, divided
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic and herb seasoning blend
- salt to taste
- ground black pepper to taste
- 1 (3-pound) turkey breast skin-on
- 1 teaspoon shallot minced
- dry white wine to taste
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half optional
Directions
- Set the oven to 350 degrees F.
- Mix together the 1/4 cup of the butter, the garlic, the paprika, the Italian seasoning, the garlic and herb seasoning, the salt, and the black pepper in a mixing bowl.
- Put the turkey breast with the skin-side up in a roasting pan.
- Loosen the skin using your fingers. Then, brush half of the herb butter mixture all over the turkey and underneath the skin.
- Reserve the leftover herb butter, and tent the turkey breast loosely with foil.
- Roast the turkey in the oven for about 1 hour.
- Remove the turkey from the oven and baste with the leftover butter.
- Return the turkey to the oven and roast again until the juices start to run clear and a meat thermometer inserted into the breast and the thigh reads 165 degrees F, around 30 additional minutes.
- Let the turkey rest for another 10-15 minutes before serving.
- Transfer the pan drippings into a skillet. Skim off the excess, making sure to leave around 1 tablespoon in the pan.
- Put the skillet over low heat.
- Cook and stir the minced shallots in the turkey grease until opaque, approximately 5 minutes.
- Melt the remaining butter into the pan with the shallots, then whisk in the white wine.
- Scrap any of the browned pieces of leftover food out of the pan.
- In a small bowl, combine together the chicken stock and the flour and mix until it is smooth.
- Bring the gravy to a simmer, whisking consistently and until it has thickened. If you want a creamier, lighter gravy, mix in the half-and-half.
- Serve and enjoy!
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