Oven-Roasted Turkey Breast with Pan Gravy

The Comfort of Cooking

Ready in: 45 minutes
Servings: 8
Gluten Free

Ingredients

  • 1/2 cup (1 stick) butter, melted
    Milk, Eggs, Other Dairy
  • 1/4 cup dry white wine or chicken broth
    Canned and Jarred
  • 2 teaspoons cornstarch
    Baking
  • 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
    Produce;Spices and Seasonings
  • 3 cloves garlic, finely chopped
    Produce
  • 1 teaspoon paprika
    Spices and Seasonings
  • 1 teaspoon salt
    Spices and Seasonings
  • 1 whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
    Meat
  • 2 tablespoons cold water
    Beverages

Steps

  • Heat oven to 325 degrees F.
  • Place turkey, skin side up, on rack in large roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
  • 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.
  • Remove turkey from oven and let stand 10 minutes for easier carving.Meanwhile, pour pan drippings into measuring cup; skim fat from drippings.
  • Add enough water to drippings to measure 2 cups.
  • Heat drippings to boil in a 1-quart saucepan.
  • Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute.
  • Serve with turkey.Enjoy!

Nutrition

  • Calories: 365.84  cal  (18.29%)
  • Fat: 15.83  g  (24.35%)
  • Saturated Fat: 8.04  g  (50.26%)
  • Carbohydrates: 1.43  g  (0.48%)
  • Sugar: 0.17  g  (0.19%)
  • Cholesterol: 168.28  mg  (56.09%)
  • Sodium: 945.21  mg  (41.1%)
  • Protein: 55.32  g  (110.63%)
  • Vitamin B3: 25.43  mg  (127.14%)
  • Vitamin B6: 2.0  mg  (100.18%)
  • Selenium: 58.25  µg  (83.21%)
  • Phosphorus: 610.93  mg  (61.09%)
  • Vitamin B12: 1.63  µg  (27.24%)
  • Vitamin B2: 0.39  mg  (22.83%)
  • Zinc: 3.39  mg  (22.61%)
  • Vitamin B5: 2.01  mg  (20.14%)
  • Potassium: 647.68  mg  (18.51%)
  • Magnesium: 67.73  mg  (16.93%)
  • Vitamin A: 612.1  IU  (12.24%)
  • Iron: 1.78  mg  (9.87%)
  • Copper: 0.15  mg  (7.53%)
  • Vitamin B1: 0.09  mg  (5.93%)
  • Calcium: 49.56  mg  (4.96%)
  • Folate: 19.23  µg  (4.81%)
  • Vitamin C: 3.67  mg  (4.45%)
  • Manganese: 0.08  mg  (3.76%)
  • Vitamin E: 0.56  mg  (3.71%)
  • Vitamin D: 0.47  µg  (3.12%)
  • Fiber: 0.36  g  (1.44%)
  • Vitamin K: 1.21  µg  (1.16%)

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