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Oven-Roasted Turkey Breast

Name: Oven-Roasted Turkey Breast
Prep time: 15 min
Total time: 3 h
Yield: 8
Ingredients: 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

Prep 15 min
Total 3 hr 0 min
Servings 8

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.

September 21, 2011

Ingredients

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

Steps

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.

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