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Sunday, January 8, 2012

Oven-Roasted Turkey Breast

I found a great recipe here at Betty Crocker

Prep time: 15minutes
Cook time: 3 Hours

1 bone-in whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
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 salt
1 teaspoon paprika
2 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water 
  • 1 Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 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 1 hour longer or until thermometer reads 165ºF.
  • 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 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.
 Now my recipe differs a little.  I had a butterball turkey breast that already had gravy included...


1 bone-in whole turkey breast
1/2 cup butter or margarine, melted 
1/4 cup apple juice 
 1/2 teaspoon ground thyme 
1 tablespoon Garlic salt
1/2 cup of salt

I made it more like a rub, cooked it at 325 for 1 hour, then basted the turkey with the mixture.  Then cook for a half hour and bast again, I basted every half an hour until finished, this makes the skin soggy, so if you want crisp skin make sure to cook it the last hour without basting.  
My turkey was so moist it was worth not having crisp skin....

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