from Betty Crocker
I love turkey, but am not always in the mood to roast a whole bird. When turkey breasts came on sale a few weeks ago, I jumped at the chance to have a nice turkey dinner without all of the fuss.
1 whole turkey breast, bone in (thawed if frozen) about 4-5 lbs or 1.75- 2 kilos
1/2 cup butter (113 grams)
1/4 cup white wine or apple juice
2 Tbsp chopped fresh thyme or 1 1/2 tsp dried thyme
1 tsp salt
1 tsp paprika
2 cloves garlic, finely chopped
2 tsp cornstarch
2 Tbsp cold water
Preheat oven to 325 F (176 C). Place turkey, skin side up on a rack in a large, shallow roasting pan. 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 an hour longer or until your meat thermometer reads 165 F (73 C). Remove turkey from the oven and let it stand for 15 minutes. In the meantime, take the pan drippings and skim the fat off of the top. Add enough water to drippings to measure out about 2 cups. Heat water and drippings in a saucepan until boiling. In a small cup, mix in cornstarch and 2 Tbsp cold water and once they are thoroughly mixed, add to the drippings. Boil and stir for 1 minute, serve gravy with turkey.