Oven-Roasted Turkey Breast Recipe - Allrecipes.com
Oven-Roasted Turkey Breast Recipe
  • READY IN ABOUT 2 hrs

Oven-Roasted Turkey Breast

Recipe by  

"Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
  3. Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
  4. While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 35 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 07, 2012

This is a great way to utilize a turkey breast. We cooked it this evening, and it was plenty for our family of three. The spices were perfect, and the gravy was an excellent compliment. Throw in some chopped root vegetables to roast at the same time, add a green salad, and you've got a fantastic Fall meal!!

 
Most Helpful Critical Review
Oct 17, 2013

Meh.... It was just ok

 
Jan 11, 2013

This was great and really easy to do. I have never made gravy before, but using this recipe it turned out good (I did not use the half and half in my gravy, although I may try it in the future). I could not find the exact cut of meat called for, so all I had was a 2 lb boneless, skinless turkey breast. I did make the same amount of butter mixture and rubbed it all over the outside of the turkey breast. My turkey did not take very long at all to cook, only about 40 minutes or so. I used the leftover turkey and gravy in a pot pie the next day.

 
Dec 06, 2012

Excellent ... I roasted a bone in breast following the directions as described. Used some fresh herbs for the Italian Blend, removed excess skin and fat. Sat breast over potatoes, onions, and peppers to roast.

 
Jan 21, 2013

I made this tonight. Without any prompting, my husband said he really liked it. Huge! I followed the recipe exactly. The gravy was great too! I would like to say that if you have the 3 lb turkey breast (Mine was Butterball brand) that comes with the netting wrapped around it, if you take the netting off, the breast loses shape. I had to re-tie with string and while it did not look as good as the turkey breast usually looks, it cooked great. It was very moist and tender and tasted wonderful too. Next time, I will not remove the netting and will just rub the outside and maybe inject the butter mix inside under the skin with my injecter set. My injecter needle is large, so I don't think it will be clogged using my jarred minced garlic. Since it is only the 2 of us eating, I will use the lefover turkey and gravy to make a turkey pot pie this week. I saw several good recipes on this site for that. (I served with rice and salad. The gravy was great on the rice too!) Thanks for giving us a recipe that adds flavor to an old favorite!

 
Sep 10, 2013

Perfect! I added an extra clove of garlic and used smoked paprika instead of regular paprika (smoked paprika is the BOMB). I also roasted it over some veggies: an onion, celery and parsnips. Everything including the gravy was delicious!! Note: I cooked the turkey for slightly longer than 1 1/2 hours to brown the skin.

 
Oct 20, 2013

I made this recipe tonight for dinner and it was fabulous. The gravy was especially good - I did use all the drippings instead of just a tablespoon and that was a good thing as my family finished it all! Also, I am gluten free so I used cornstarch instead of flour (1.5 tlb for instead of 3 tlbs. My turkey breast was still slightly frozen so it took about an hour longer. I removed the foil for the last hour to brown the breast. Great recipe. Will make again.

 
Oct 09, 2013

Very good! Made this for a Pre Holiday fix, now that the time of year is here. And I was looking for something to go with the Squash Gratin I had made (Kabocha snd Butternut) Perfect together! only four stars because I cooked to instructed time and temp and it could have been cooked a little longer for tenderness purposes.

 

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Nutrition

  • Calories
  • 385 kcal
  • 19%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 191 mg
  • 64%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 60.3 g
  • 121%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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