Butter and Wine Basted Turkey Breast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 325º.
  • Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
  • Roast 2 to 2 1/2 hours.
  • While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
  • When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
  • To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.
  • Serve gravy with turkey.
Advertisement