Oven-Roasted Turkey Breast

Oven-Roasted Turkey Breast

20 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 50 m
takestu2tango
Recipe by  takestu2tango

“Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  3. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  4. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

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Reviews (20)

Rate This Recipe
DBAZAN1
48

DBAZAN1

This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment. Throw in some chopped root vegetables to roast at the same time, add a green salad, and you've got a fantastic Fall meal!!

mkstevens09
35

mkstevens09

This was great and really easy to do. I have never made gravy before, but using this recipe it turned out good (I did not use the half and half in my gravy, although I may try it in the future). I could not find the exact cut of meat called for, so all I had was a 2 lb boneless, skinless turkey breast. I did make the same amount of butter mixture and rubbed it all over the outside of the turkey breast. My turkey did not take very long at all to cook, only about 40 minutes or so. I used the leftover turkey and gravy in a pot pie the next day.

bishop5
33

bishop5

Excellent ... I roasted a bone in breast following the directions as described. Used some fresh herbs for the Italian Blend, removed excess skin and fat. Sat breast over potatoes, onions, and peppers to roast.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 385 cal
  • 19%
  • Fat
  • 11.8 g
  • 18%
  • Carbs
  • 4.3 g
  • 1%
  • Protein
  • 60.3 g
  • 121%
  • Cholesterol
  • 191 mg
  • 64%
  • Sodium
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Herbed Slow Cooker Turkey Breast

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Slow Cooker Mediterranean Roast Turkey Breast