1
Heat oven to 325º.
2
Place turkey, skin side up, in a shallow roasting pan and insert ovenproof thermometer in the thickest part of the turkey making sure it does not touch the bone.
3
Roast 2 to 2 1/2 hours.
4
While turkey is roasting, mix butter, wine, thyme, salt, paprika, and garlic. After turkey has roasted 1 hour, brush with half of the butter mixture. Roast for 30 more minutes and then brush with remaining butter mixture. Roast for 1 hour longer or until thermometer reads 170º and turkey is no longer pink when you cut into center.
5
When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
6
To make gravy: While turkey is resting, pour pan drippings into measuring cup and skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1 quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute.
7
Serve gravy with turkey.

Read all 0 reviews

Nutrition Facts
Serving Size 1 (311g) Recipe makes 8 servings
Calories 557
Calories from Fat 283		(50%)
Amount Per Serving		%DV
	Total Fat 31.5g	48%
	Saturated Fat 12.7g	63%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 540mg		22%
Potassium 801mg		22%
Total Carbohydrate 1.4g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.1g
Protein 62.3g		124%
Vitamin A 538mcg		10%
Vitamin B6 1.4mg		69%
Vitamin B12 1.2mcg		20%
Vitamin C 1mg		2%
Vitamin E 0mcg		0%
Calcium 45mg		4%
Iron 3mg		20%
detailed view... how is this calculated?

Butter and Wine Basted Turkey Breast