Oven Roasted Turkey Breast

** I found this recipe at Betty Crocker of all places and let me say it is Ahhhmazing!!! It is so easy to follow and understand which in my case, this was my very first turkey breast I had made all on my own. Normally for Thanksgiving, Christmas, and every other holiday we go with ham, maybe not now. I will say that my grocery store had turkey breasts on sale for .99/lb so I went with a 7 pound turkey breast and while the recipe does call for a smaller one, I had no issues with the bigger turkey breast at all. My turkey breast had a gravy packet included, so I went with that instead of their gravy instructions.**

Ingredients:

1 bone-in whole turkey breast (4.5 to 5 pounds), thawed if frozen.

1/2 cup butter or margarine, melted

1/4 cup dry white wine or apple juice

2 Tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves

1 teaspoon salt

1 teaspoon paprika

2 cloves garlic, finely chopped

2 teaspoons cornstarch

2  Tablespoons cold water

 

Directions:

Heat oven to 325 degrees Fahrenheit. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of the breast and does not touch bone. Roast uncovered for 1 hour.

Mix butter, wine (or apple juice), thyme, salt, paprika, and garlic. Brush turkey with half of the butter mixture. Roast for 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165 F.

Remove turkey from oven and let stand for 15 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 boiling in 1-quart sauce pan. Mix cornstarch and 2 Tablespoons of cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Cooks Notes: First of all, making sure the turkey is thawed is an important step do not skip it! Secondly, owning an ovenproof meat thermometer is also very handy as my turkey did not have to cook the whole last hour after basting. I set my thermometer to go off at 165 degrees and it did, you also need to think about carry over cooking, it will still cook for a few minutes after taking the turkey out of the oven, my internal temperature got all the way up to 173 degrees. I used the apple juice and it was so good!! Also I made the butter mixture while the turkey was roasting for the first hour and it turned into a paste because the butter had re-hardened some. It was actually a good thing because it made brushing it on easier for me to judge half. As I said the turkey came with a gravy packet and I used that, but my turkey did not have 1/4 cup drippings, so I used chicken broth. It still came out amazing!!