Roast Turkey Breast

 

The last time I made turkey breast was a big failure. It ended up being very dry. This time, I was more successful.

 Here were my modifications:

·        Used a 7 lb turkey breast and  thawed overnight

·        Seasoned with olive oil, salt, pepper, organic no salt seasoning, garlic powder, Italian seasoning

·        Added celery and carrots, tossed with olive oil, salt pepper

·        Baked 1 hr with foil tent . Then poured olive oil, a little water and chicken bouillon on top

·        Baked another 1 hour with foil tent

·        Turn off oven and let turkey sit in oven for 2 hours

 

Roast Turkey Breast (~adapted from allrecipes.com)

Ingredients

·        ¼ cup butter, softened

·        1 clove garlic, minced

·        1 teaspoon paprika

·        1 teaspoon Italian seasoning

·        ½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)

·        salt and ground black pepper to taste

·        1 (3 pound) turkey breast with skin (used 7 lb turkey)

·        1 teaspoon minced shallot

·        1 tablespoon butter (used olive oil)

·        1 splash dry white wine

·        1 cup chicken stock

·        3 tablespoons all-purpose flour

·        2 tablespoons half-and-half (Optional)

 

Directions

Preheat oven to 350 degrees F (175 degrees C).

 

Mix together 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. (Baked 1 hour, basted, and baked 1 more hour. Then let it sit in oven for 2 hours)

 

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. (skipped this step)