While the “big bird” is a Thanksgiving tradition, many of us who would like a simpler (or smaller) Thanksgiving will be happy with this Roasted Turkey Breast recipe. Not only does it turn out juicier than you average turkey, but it takes way less time!
This recipe is perfect for four people; if you have just one or two, you’ll just have great leftovers for turkey sandwiches!
- Preheat oven to 350 degrees F (175 degrees C).
- Fit a roasting pan with a roasting rack. Spray with olive oil.
- In a bowl, combine salt, pepper, garlic powder, paprika, dried thyme. Mix in the butter.
- Place the turkey breast, skin side up on the rack.
- Smear half of the mixture on the bird, both under the skin onto the meat and on the skin.
- Reserve remaining butter mixture.
- Add the wine (or water) and turkey stock to the bottom of the roasting pan.
- Roast the turkey in the oven for 1 hour; baste turkey breast with remaining butter mixture.
- Roast for about 30 more minutes. An instant-read meat thermometer inserted in thickest part of the breast half (close to but not touching bone) should read 165 degrees F (65 degrees C).
- If you find that the skin is browning too much, loosely cover the turkey with aluminum foil.
- After you remove the turkey from the oven, let it sit for 15 minute before carving.
- Serve with the pan juices spooned over the turkey. Or, use pan drippings to make gravy.
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