Oven-Roasted Turkey Breast
By Mary Miller Cullins
I haven’t quite mastered stuffing a whole turkey for Thanksgiving, but with Betty’s help, I can make a mean Oven-Roasted Turkey Breast to enjoy over the holidays!
Oven-Roasted Turkey Breast
1 bone-in turkey breast (4 1/2 to 5 pounds)
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 of salt
1 teaspoon of paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons of cold water
1. Heat oven to 325 degrees. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of breast and does not touch bone. Roast uncovered one hour.
2. Mix butter, wine, thyme, salt, paprika, and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about one hour or longer or until thermometer reads 165 degrees F.
3. Remove turkey from oven and let stand 15 minutes for easier carving.
4. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to measure 2 cups. Heat drippings to boiling in a saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drip drippings. Boil and stir one minute. Serve with turkey.
Makes 8 servings
Related posts:
- Taking on breast cancer in the African American community
- Thanksgiving Side Dish
- First annual ‘Black is Beautiful Breast Cancer Walk’ to take place October 23rd
- St. Vincent de Paul Hosts Annual Turkey Dinner
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Posted by Mary Miller Cullins
on Nov 20 2012. Filed under Fun Facts.
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