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.
Course Turkey
Cuisine American
Keyword roasted turkey, turkey
Prep Time 15minutes
Cook Time 1hour35minutes
Total Time 1hour50minutes
Servings 6servings
Calories 126kcal
Author All Recipes
Ingredients
1/4cupbuttersoftened
1clovegarlicminced
1teaspoonpaprika
1teaspoonItalian seasoning
1/2teaspoonsalt-free garlic and herb seasoning blendsuch as Mrs. Dash®
salt and ground black pepper to taste
13 pound turkey breast with skin
1teaspoonminced shallot
1tablespoonbutter
1splash dry white wine
1cupchicken stock
3tablespoonsall-purpose flour
2tablespoonshalf-and-halfoptional
Instructions
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.