ingredients
  • Butter ¼ cup, softened • 717 kcal
  • clove garlic 1, minced
  • Paprika 1 teaspoon
  • Italian seasoning 1 teaspoon
  • garlic and herb seasoning blend ½ teaspoon
  • salt and pepper to taste
  • Turkey breast 1 3 lb, skin on
  • Shallot 1 teaspoon, minced
  • Butter 1 tablespoon • 717 kcal
  • splash dry white wine 1
  • Chicken stock 1 cup
  • All-purpose flour 3 tablespoons
Calories refers to 100 gr of product

Do you love turkey, but dread roasting a whole bird? It's time you try oven-roasted turkey breast! It's a fantastic alternative to roasting an entire turkey, especially if you have a smaller family or a few folks over for dinner. The recipe itself is wonderful and yields a succulent turkey breast with beautifully crispy skin. It's a must-try for anyone keen to enjoy turkey all year round!

How to Make Oven Roasted Turkey Breast

Preheat the oven to 350°F. In a medium-sized bowl, mix ¼ cup of butter, garlic, paprika, salt, pepper, and herb seasonings.

Gently loosen the skin from the turkey breast and smear half the butter mix over the breast, making sure to spread some under the skin.

Loosely cover the turkey breast with foil and roast for 1 hour. Use the remaining butter to baste the turkey.

Continue roasting until the juices run clear, about 30 minutes.

Stick a meat thermometer into the thickest part of the breast. The internal temperature should read 165F. Remove from oven and allow to rest 10 to 15 minutes.

Pour the drippings into a pan. Remove excess grease, then cook over low heat. Add the shallots, and saute about 5 minutes. Add butter. Once melted, stir in the white wine, making sure to scrape up the browned bits from the bottom of the pan.

Stir in chicken stock and flour. Raise the heat to medium and bring to a simmer, stirring regularly, until thickened and serve.

How Long to Cook Turkey Breast

A 3-pound turkey breast will take about an hour and a half to roast in most ovens. If you opt to go larger, remember it's about 15 to 20 minutes of cook time per pound.

Tips for the Perfect Roasted Turkey Breast

Should you cook turkey breast with or without bones? It's up to you. Bone-in takes slightly longer and tastes just as delicious.
You can pick up turkey breasts at most supermarkets. Try to buy them fresh for the best flavor.
Whether you go for skinless or skin-on, is entirely your decision. If you want that sensational crispy, crunchy texture, leave the skin on. If you're looking for a healthier option, remove the skin before roasting.

How Much Turkey Breast Per Person

Play it safe and plan for 1 pound of turkey per person. You might have leftovers, but you can use them in any number of mouthwatering recipes.

What to Serve with Turkey Breast

You can't go wrong with a portion of roasted vegetables when serving up turkey breast. Try roasted potatoes, Brussels sprouts, and carrots with your turkey, or steam some asparagus or green beans. Of course, turkey always goes great with cranberry sauce, even when it's not Thanksgiving.

How to Store Turkey Breast Leftovers

Let the turkey cool down for an hour and a half before storing it. Place any leftovers in an airtight container then store them in the fridge for up to 3 to 4 days. In the freezer, cooked turkey lasts 2 to 6 months.

Turkey Breast Variations

Mix up your seasonings for different ways to enjoy roasted turkey breast. Roast it with lemon, garlic, and rosemary or use your favorite seasoning mix instead of the Italian herbs called for in this recipe. Swap the butter for extra virgin olive oil, or simply lightly sprinkle with salt and pepper then brush with your marinade of choice right before you serve it. Barbecue sauce works especially well with turkey.

Method

Preheat the oven to 350°F. In a medium-sized bowl, mix ¼ cup of butter, garlic, paprika, salt, pepper, and herb seasonings. Gently loosen the skin from the turkey breast and smear half the butter mix over the breast, making sure to spread some under the skin.

Loosely cover the turkey breast with foil and roast for 1 hour. Use the remaining butter to baste the turkey.

Continue roasting until the juices run clear, about 30 minutes. Stick a meat thermometer into the thickest part of the breast. The internal temperature should read 165F. Remove from oven and allow to rest 10 to 15 minutes.

Pour the drippings into a pan. Remove excess grease, then cook over low heat. Add the shallots, and saute about 5 minutes. Add butter. Once melted, stir in the white wine, making sure to scrape up the browned bits from the bottom of the pan. Stir in chicken stock and flour. Raise the heat to medium and bring to a simmer, stirring regularly, until thickened.

Notes

Having an instant-read meat thermometer makes knowing when your turkey is done simple. If you don't already have one, think about buying one.

To make a creamier turkey gravy, add 2 tablespoons of half-and-half at the end.