Savory Turkey Breast with Herbs and White Wine recipe
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Ingredients
- 1 (6 pound) bone-in turkey breast ½ cup salted butter, melted ½ cup dry white wine 4 cloves garlic, minced 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh basil 2 tablespoons minced fresh parsley 2 tablespoons minced fresh thyme 1 tablespoon olive oil 2 teaspoons salt 1 ½ teaspoons ground paprika 1 ½ cups chicken broth, or to taste 4 tablespoons cold water 2 tablespoons cornstarch
Nutrition Info
- 545.7 caloriescarbohydrate: 3.5 gcholesterol: 277.6 mgfat: 15.6 gfiber: 0.4 gprotein: 89.7 gsaturatedFat: 8.3 gservingSize: -sodium: 1037.7 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Savory Turkey Breast with Herbs and White Wine
Directions
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Preheat the oven to 325 degrees F (165 degrees C).
Place turkey breast, skin side-up, on a rack in a large, shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the breast, being certain that the tip does not touch the bone.
Roast, uncovered, in the preheated oven for 1 hour.
Meanwhile, mix melted butter, wine, garlic, rosemary, basil, parsley, thyme, olive oil, salt, and paprika together in a bowl. Brush 1/2 of the mixture over the turkey and roast for 30 minutes. Brush remaining butter mixture over turkey, and roast until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove turkey from the oven and let stand for 15 minutes before carving.
Meanwhile, pour pan drippings into a 2-cup liquid measure. Skim fat from the surface, then add enough chicken broth to measure 2 cups liquid. Transfer to a small saucepan.
Bring broth mixture to a boil. Stir cold water and cornstarch together in a small bowl, pour into the broth mixture and bring to a boil. Cook and stir until gravy thickens slightly, 1 to 2 minutes. Serve gravy with turkey.