Butter and Wine Basted Turkey Breast
From Recipe Zaar
Perfect for Thanksgiving! Apple juice can be used in place of the wine.
by Lvs2Cook
8-10 servings
3 hours 20 min prep
3 hours | 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 |
- Heat oven to 325º.
- 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.
- Roast 2 to 2 1/2 hours.
- 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.
- When turkey is done, place on platter and cover with foil to keep warm Let rest about 15 so that juices can redistribute.
- 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.
| Nutrition Facts Calculated for 1 serving (311g) Recipe makes 8 servings |
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| Calories 557 Calories from Fat 283 (50%) |
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| Amount Per Serving | %DV | |
| Total Fat 31.5g | 48% | |
| Saturated Fat 12.7g | 63% | |
| Polyunsat. Fat 5.2g | ||
| Monounsat. Fat 10.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 214mg | 71% | |
| Sodium 540mg | 22% | |
| Potassium 801mg | 22% | |
| Total Carbohydrate 1.3g | 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% | |
| Magnesium 70mg | 17% | |
| Iron 3mg | 20% | |
| Alcohol 0.8g Caffeine 0.0mg | ||
Filed under: Food, cooking, recipes | 1 Comment
Tags: Turkey, wine
This year my wife decided to have a dry run thanksgiving day to test out her recipes. We soaked the bird in a brine solution she got at William Sonoma it really kept it moist. OMG, the turkey was so good and I get to do it again in a few days!