Description
Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.
Ingredients
- ¼ cup butter, softened
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ 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)
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 35 mins
Total Time: 1 hr 50 mins
Servings: 6