Oven Roasted Turkey Breast
Instead of buying unhealthy deli meats, why not roast your own turkey breast, then slice it up for a delicious sandwich and it is better for you.
Servings 6 servings
- 1/4 cup butter softened
- 1 clove garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt-free garlic and herb seasoning blend such as Mrs. Dash®
- salt and ground black pepper to taste
- 1 3 pound turkey breast with skin
- 1 teaspoon minced shallot
- 1 tablespoon butter
- 1 splash dry white wine
- 1 cup chicken stock
- 3 tablespoons all-purpose flour
- 2 tablespoons half-and-half optional
Preheat oven to 350 degrees F (175 degrees C).
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.
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.