Oven-Roasted Turkey Breast

Posted: November 1

Time: 1 hour and 50 minutes

Yield: 6 servings

recipe image

Enjoy flavorful turkey all year long with this easy Oven-Roasted Turkey Breast! This recipe will help you make tender, juicy turkey breast that is perfect for any meal—all year round (not just Thanksgiving!). Plus, this recipe is great as leftovers! Add slices of Oven-Roasted Turkey Breast to a sandwich, casserole, or anything your heart desires.


• 1/4 cup butter, softened • 1 clove garlic, minced • 1 teaspoon paprika • 1 teaspoon Italian seasoning • 1/2 teaspoon garlic and herb seasoning blend • salt, to taste • ground black pepper, to taste • 1 (3-pound) turkey breast, with skin • 1 teaspoon shallot, minced • 1 tablespoon butter • 1 splash dry white wine • 1 cup chicken stock • 3 tablespoons all-purpose flour • 2 tablespoons half-and-half, optional


Step 1

Set the oven to 350 degrees F.

Step 2

Mix together the 1/4 cups of butter, the garlic, the paprika, the Italian seasoning, garlic and herb seasoning, salt and black pepper in a mixing bowl.

Step 3

Put the turkey breast with the skin side up in a roasting pan.

Step 4

Loosen the skin using your fingers. Then, brush half of the butter mixture all over the turkey and underneath the skin.

Step 5

Save the leftover butter, and tent the turkey breast loosely with foil.

Step 6

Roast the turkey in the oven for about 1 hour.

Step 7

Remove the turkey from the oven and baste with the leftover butter.

Step 8

Return the turkey to the oven and roast again until the juices start to run clear and a meat thermometer inserted into the thickest part of the breast reads 165 degrees F, around 30 additional minutes.

Step 9

Let the turkey rest for another 10-15 minutes before serving.

Step 10

Transfer the pan drippings into a skillet. Skim off the excess, making sure to leave around 1 tablespoon in the pan.

Step 11

Put the skillet over low heat.

Step 12

Cook and stir the minced shallot in the turkey grease until opaque, approximately 5 minutes.

Step 13

Melt about 1 tablespoon of butter into the pan with the shallot, then whisk in the white wine.

Step 14

Scrap any of the browned pieces of leftover food out of the pan.

Step 15

Combine together the chicken stock and flour and mix until it is smooth.

Step 16

Bring the pan to a simmer, whisking consistently and until the mixture has thickened. If you want a creamier, lighter gravy; mix in some half-and-half.

Step 17

Serve and enjoy!

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