Oven-Roasted Turkey Breast


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When you want the height of flavor but don't want to fool with a whole bird, roast a turkey breast. Basted with a thyme, butter and wine sauce, this one's moist and full of flavor.

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  • 1 4 1/2-5 lb. bone-in whole turkey breast, thawed if frozen
  • 1/2 C. butter or margarine, melted
  • 1/4 C. dry white wine or apple juice
  • 2 Tbs. chopped fresh thyme leaves or 1 1/2 tsp. dried thyme leaves
  • 1 tsp. salt
  • 1 tsp. paprika
  • 2 cloves garlic, finely chopped
  • 2 tsp. cornstarch
  • 2 Tbs. cold water

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Heat oven to 325 degrees. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. 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 180 degrees and juice of turkey is no longer pink when center is cut

Remove turkey from oven and let stand 15 minutes for easier carving. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 C. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 Tbs. cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

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