Oven-Roasted Turkey Breast with White Wine Gravy
If you want all the flavor of a traditional roast turkey without committing to the whole bird, this oven-roasted turkey breast is the answer. Cooked to juicy perfection and served with a silky white wine gravy, it’s simple, elegant, and ready in just over two hours. Perfect for 6–8 guests.
Servings: 6 -8 servings
Calories: 334kcal
Equipment
Roasting pan or large skillet
Meat thermometer
Aluminum foil
Ingredients
- 1 6-7 lb bone-in turkey breast
- 2 sticks (16 Tbsp) unsalted butter, room temperature
- 2 Tbsp fresh sage, finely chopped
- 1 large shallot, finely chopped (about 1-2 Tbsp)
- 1 Tbsp garlic powder or two cloves of garlic, minced
- 1½ Tbsp Kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp sweet paprika
- 1 cup dry white wine
- 1 whole head of garlic, sliced in half
- 1 lemon, halved
Instructions
- Make the basting liquid. Preheat oven to 450°F (230°C). In a medium sauce pan, add 2 sticks butter, 2 Tbsp chopped sage, 1 chopped shallot, 1 Tbsp garlic powder, 1½ Tbsp Kosher salt, ½ tsp black pepper, and ½ tsp sweet paprika. Turn heat to medium, then cook, stirring occasionally, until butter is melted and shallots have softened, about 2 minutes. Add 1 cup dry white wine, increase temperature to bring to a boil, then reduce heat to a simmer and cook 1 minute more. Remove from heat and set aside.
- Prepare the turkey breast. Rinse turkey breast under cool water then pat dry with paper towels. Place turkey in a roasting pan or in a large skillet. Unfold cheesecloth and wrap evenly around the top and sides of the turkey. Pour about half of the melted butter mixture (~1 cup) on top. Add sliced head of garlic and lemon halves to pan.
- Cook the turkey breast. Place turkey in oven, then immediately reduce the temperature to 375°F (190°C). Baste the turkey with leftover melted butter every 20 minutes. When you run out of liquid, simply baste the turkey with the jus in the bottom of the pan. Turkey needs 15 minutes to cook per lb. Begin checking a 6 lb turkey close to the 2 hour mark. Turkey is fully cooked when an internal temperature of 165°F (74°C) is reached.
- Cool, then slice. Remove turkey from oven and loosely tent with aluminum foil. Let rest 15-20 minutes before carving. When ready, transfer turkey to a cutting board to slice. Meanwhile, strain gravy at the bottom of the pan and serve as is on the side. Enjoy immediately!
Notes
- If making stuffing, add stuffing mixture to cavity of bird before baking.
- If using boneless turkey breast, cut the cook time down to 12 minutes per pound.
Nutrition
Calories: 334kcal | Carbohydrates: 2.2g | Protein: 19.6g | Fat: 25.5g | Saturated Fat: 15.1g | Cholesterol: 111mg | Sodium: 1735mg | Fiber: 0.4g | Sugar: 0.5g
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