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Roast Turkey Breast


  • 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


  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.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.