Makes 4 servings
1 whole turkey breast (2 1/2 to 3 pounds), thawed if frozen
1/4 cup butter or margarine, melted
1/8 cup dry white wine
1 tablespoon chopped fresh thyme leaves, or 1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon paprika
2 cloves garlic, finely chopped
1 teaspoon cornstarch
1 tablespoon cold water
Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 45 minutes.
Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 20 minutes; brush with remaining butter mixture. Roast about 40 minutes longer, or until thermometer reads 165ºF.
Remove turkey from oven and let stand 10 minutes for easier carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boil in a 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Printed from ComfortofCooking.blogspot.com