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.
2tablespoonsfresh thyme leaveschopped, or 1 1/2 teaspoons dried thyme.
Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan with a rack. Insert ovenproof meat thermometer so tip is in thickest part of breast.
Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. And baste 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 1/2 hours hours to cook. Calculate about 20 minutes per pound for cook time and keep a close eye on that thermometer.
Use a meat thermometer to make sure turkey has cooked to 165 degrees. Remove turkey from oven and let stand 15 minutes for easier carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water 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.
I've used Woodchuck hard apple cider in place of wine. Adds a twist on the flavor.