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View Portfolio Get in touchRoast Turkey Breast
Ingredients
- 1/3 cup butter, softened
- 1-1/4 cloves garlic, minced
- 1-1/4 teaspoons paprika
- 1-1/4 teaspoons Italian seasoning
- 3/4 teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
- salt and ground black pepper to taste
- 1-1/4 (3 pound) turkey breast with skin
- 1-1/4 teaspoons minced shallot
- 1 tablespoon and 1 teaspoon butter
- 1-1/4 splashes dry white wine
- 1-1/3 cups chicken stock
- 1/4 cup almond flour
- 2 tablespoons and 2 teaspoons half-and-half (optional)
Total Time:
1hr 50 min Prep:
15 min
Cook:
1hr 35 min
Yield: 8 Level: easy
Yield: 8 Level: easy
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
