Butter and Wine Basted Turkey Breast

Ingredients

• 5 lbs whole turkey breast, thawed if frozen
• 1/2 cup butter, melted
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 garlic cloves, finely chopped
• 2 teaspoons cornstarch
• 2 tablespoons cold water

Directions

1. 1

   Heat oven to 325º.

2. 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. 3

   Roast 2 to 2 1/2 hours.

4. 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. 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. 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. 7

   Serve gravy with turkey.