Oven-Roasted Boneless Turkey Breast

A simple oven roasted turkey breast is a perfect way to enjoy Turkey dinner without all the fuss. And perfect if you're hosting a smaller group for Thanksgiving, Christmas or Easter this year. Don't bother with a whole turkey, just roast a turkey breast, it's a cinch. Let's take a look.

Course Main Course Chicken

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 742kcal

Author Lea Ann Brown

Ingredients

3 pound boneless turkey breast thawed if frozen
½ cup butter melted
¼ cup dry white wine or apple juice
2 tablespoons fresh thyme leaves chopped, or 1 ½ teaspoons dried thyme.
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic finely chopped
2 teaspoons cornstarch
2 tablespoons chicken broth room temperaure

Instructions

Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan with a rack. Drape a piece of cheesecloth over the turkey.
Insert ovenproof meat thermometer so tip is in thickest part of breast.
Mix melted butter, wine, thyme, salt, paprika and garlic. Drape a piece of cheesecloth over the top side of the turkey.
Brush turkey with half of the butter mixture. Continue to aste the turkey breast every 30 minutes during the cook time. Depending on the size of the breast, the turkey will take around 1 to 1 ½ hours hours to cook. Calculate about 20 minutes per pound for cook time and keep a close eye on that thermometer.
Cook turkey to 165 degrees. Remove turkey from oven and let stand 15 minutes for easier carving.
If you want gravy: Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough chicken broth to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Notes

I've used Woodchuck hard apple cider in place of wine. Adds a twist on the flavor.

Nutrition