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Oven-Roasted Turkey Breast

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  • Prep 15 min
  • Total 3 hr 0 min
  • Servings 8
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When you want the height of flavour but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme, butter and wine sauce, this one's moist and full of flavour.
Sep 21, 2011
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  • 1 bone-in whole turkey breast (4 1/2 - 5 lb/2 - 2.5 kg), thawed if frozen
  • 1/2 cup (125 mL) butter or margarine, melted
  • 1/4 cup (50 mL) dry white wine or apple juice
  • 2 tbsp (25 mL) chopped fresh thyme leaves or 1 1/2 tsp (7 mL) dried thyme leaves
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) paprika
  • 2 cloves garlic, finely chopped
  • 2 tsp (10 mL) cornstarch
  • 2 tbsp (25 mL) cold water


  • 1
    Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
  • 2
    Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
  • 3
    Remove turkey from oven and let stand 15 minutes for easier carving.
  • 4
    Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Expert Tips

  • Tip 1
    Success: The resting time after roasting allows the meat to become more firm, so carving smooth, uniform slices is easier.
  • Tip 2
    Special Touch: Garnish with small whole fruit, such as apples or kumquats, and fresh herbs, such as thyme or sage.

Nutrition Information

460 Calories, 28g Total Fat, 49g Protein, 3g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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