Oven-Roasted Turkey Breast Recipe

Preheat oven to 350 degrees F (175 degrees C).

Mix 1/4 cup butter garlic paprika Italian seasoning garlic and herb seasoning salt and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.

Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast not touching bone reads 165 degrees F (65 degrees C) about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.

While turkey is resting transfer pan drippings to a skillet. Skim off excess grease leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer whisking constantly until thickened. For a creamier lighter gravy whisk in half-and-half.