Oven Roasted Turkey Breast with Pan Gravy

Hello, foodie friends! Happy (almost) Thanksgiving to you!

I’m sure your holiday plans are probably already firmly decided, but until Monday night, ours were up in the air. My husband, Mark, and I were planning on making this little 3-pound turkey breast for ourselves and making the best of a holiday that, if we had a choice, would be spent in the company of far-away family. But then, I got an unexpected and incredibly sweet call from our good friends, inviting us to Thanksgiving dinner with their family who is visiting from the East Coast.

I’m elated and looking forward to their feast, to say the least. However, I still wanted to learn how to properly cook a turkey breast, and what better time than right before Thanksgiving to try?

I scoured multiple sources for the perfect recipe, and I couldn’t find one easier and more highly rated that this Oven-Roasted Turkey Breast from Betty Crocker. Though our 3-pound turkey breast was a little smaller than what was called for, we lessened the time a little, and it still turned out perfectly juicy, crispy and full of flavor. The aroma of the butter, wine and herb mixture was mouthwatering, too, and it just warmed up our whole home on that chilly night.

Also included in this easy recipe is an amazing homemade gravy made from the pan drippings of the roasted turkey. Poured on top of the tender breast meat, it was absolutely to-die-for delicious!

I hope you have a wonderful Thanksgiving holiday, whether spent in the company of a crowd or just one loved one. Give thanks for and celebrate the people around you, not just on Thanksgiving but always, and stuff yourselves silly!

PrintPrint Recipe

Oven-Roasted Turkey Breast with Pan Gravy

Yield: Makes 8 servings

Ingredients:

1 whole turkey breast (4 1/2 to 5 pounds), thawed if frozen
1/2 cup (1 stick) butter, melted
1/4 cup dry white wine or chicken broth
2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme leaves
1 teaspoon salt
1 teaspoon paprika
3 cloves garlic, finely chopped
2 teaspoons cornstarch
2 tablespoons cold water

Directions:

Heat oven to 325 degrees F.

Place turkey, skin side up, on rack in large roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast 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 165ºF.

Remove turkey from oven and let stand 10 minutes for easier carving.

Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boil in a 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.

Enjoy!

Adapted from Betty Crocker

      

21 Responses to “Oven Roasted Turkey Breast with Pan Gravy”

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    Wendy (The Weekend Gourmet) — January 10, 2011 @ 9:11 pm

    Yum…love turkey, so not sure why I only make it at Thanksgiving! I have something for you, so come by my blog when you get a chance!

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    Elisabeth@foodandthriftfinds — January 10, 2011 @ 9:22 pm

    What a beautiful turkey breast platter. Hope you had a wonderful Thanksgiving. Found you through Wendy’s blog…glad I did. Also love the lemon blueberry cake as well. After browsing through your blog, I would love to comment on each and every page, but then it would take up a lot of time, so I just would like you to know that I really love your blog with all the great recipes, and photos as well.

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    Georgia — January 10, 2011 @ 9:22 pm

    Hi Elisabeth,

    Your comment was so kind, thank you so much for stopping by and letting me know that you enjoy my recipes and photos! It’s always nice to know that others enjoy what I’m sharing on here. I’m going to check out your site now, as well! Thanks again, and happy holidays to you!

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    Angie — January 10, 2011 @ 9:23 pm

    The turkey breast looks so beautifully roasted and succulent. I also like to use the pan gravy to make sauce, as it tastes the best!

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    Marla {family fresh cooking} — January 10, 2011 @ 9:23 pm

    Hi Georgia! Hope you guys had a spectacular Thanksgiving. This turkey breast looks great – love the addition of wine to give it flavor & keep it moist. xo

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    Deborah — January 10, 2011 @ 9:26 pm

    I have never cooked a turkey before – either the whole bird or a breast. But I’m already missing leftovers, so I would love to cook this up!

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    BrownievilleGirl — January 10, 2011 @ 9:54 pm

    Happy Thanksgiving.

    Hope you have a wonderful time with your friends.

    Your pre – Thanksgiving Turkey looks delicious.

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    Blond Duck — January 10, 2011 @ 9:54 pm

    Popped in to say hi! I’ve always wanted to roast a turkey and yours looks wonderful–not dry at all!

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    HGourmet_Foodie — January 10, 2011 @ 9:54 pm

    These pics looks amazing!! Thank you for sharing this great recipe!!!

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    Cake Duchess — January 10, 2011 @ 9:54 pm

    How sweet of your friends to invite you. This turkey breast looks fantastic. I love the pan gravy. I hope you have a peaceful and lovel Thanksgiving.

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    Katrina — January 10, 2011 @ 9:54 pm

    Mmmm mmm delish! I love looking at other people’s turkey gravy recipes. It’s pretty cool how something so simple can be changed so drastically!

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    Debbie — January 10, 2011 @ 9:54 pm

    I live the bug red Betty crocker book, it is a classes American cookbook in my opinion, your turkey looks delicious and juicy! Happy Thanksgiving!

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    Betty @ Scrambledhenfruit — January 10, 2011 @ 9:54 pm

    Your turkey looks so moist and delicious! I usually only cook a turkey breast when it’s just hubs and myself, but the whole family is coming. I love the rosemary-I can almost smell it from here. :) I hope you have a great Thanksgiving!

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    StephenC — January 10, 2011 @ 9:54 pm

    How could you know I’m cooking a turkey breast. Actually a whole turkey, but dismantled into breast and leg/thigh pieces. Your method has given me some refinements. Thanks and have a happy day.

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    chefdennis — January 10, 2011 @ 9:54 pm

    Great job with the turkey breast, and pan juices make the best gravy! I hope you had a wonderful thanksgiving!

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    Miranda @ Mangoes and Chutney — January 10, 2011 @ 9:54 pm

    Such a good idea for a small gathering. It was just me, my husband and our 3 yo daughter so this would have been a good option. Oh well, at least we have leftovers, right? Hope you have a wonderful Thanksgiving, see you Monday!

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    enrolled agent cpe — January 10, 2011 @ 9:55 pm

    Pan juices, I think that’s also my mom’s secret for an amazing gravy that everyone is dying to have. While we always share a big turkey on the dinner table the recipe for the turkey breast is something that I want to try even after the holiday’s over.

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    Monet — January 10, 2011 @ 9:55 pm

    Hi sweet woman…this turkey looks delicious. I hope you had a wonderful day of feasting yesterday. We made a turkey breast too, and it was so tasty (and so much easier than doing a whole bird!) Thank you for sharing, Georgia! I hope you have a lovely weekend.

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    Susi — January 10, 2011 @ 10:15 pm

    The turkey breast looks lovely and I love adding white wine to my turkey as well! I hope you had a wonderful Thanksgiving :o)

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    Baking Serendipity — January 10, 2011 @ 10:15 pm

    Your turkey breast turned out so well! I hope you had a great time with friends yesterday, Georgia!

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    deelyla2112 — November 23, 2012 @ 1:13 am

    Made this today and it turned out wonderful! Fabulous taste and easy to make!!!
    My gravy didn’t thicken up like it should have but I have always had trouble making gravy. It was still tasty!!!

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