Roast Turkey Breast Recipe

• 1 Bone-in whole turkey breast or 4-1/2 to 5 pounds, thawed if frozen
• 1/2 Cup butter or margarine, melted
• 1/4 Cup dry white wine or apple juice
• 2 tsp Cornstarch
• 1 tsp Salt
• 1 tsp Paprika
• 2 Cloves garlic, finely chopped
• 2 tbsp Chopped fresh thyme leaves
• 2 tbsp Cold water

• Preheat the oven to 325 degree F.
• Place the turkey, skin side up, on the rack in a big shallow roasting pan.
• Insert the ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone.
• Roast uncovered for about 1 hour.
• Mix butter, wine, thyme, paprika salt and garlic.
• Now brush the turkey with half of the butter mixture.
• Now roast for about 30 minutes.
• Again Brush with the remaining butter mixture.
• Roast for about 1 hour longer or till thermometer reads 180 degrees F and juice of the turkey is no longer pink when midpoint is cut.
• Remove turkey from the oven and let stand for about15 minutes for easier carving.
• Pour pan drippings into the measuring cup and skim fat from drippings.
• Add sufficient water to drippings to measure 2 cups.
• Heat drippings in 1-quart saucepan and bring it to a boil.
• Mix 2 tbsp cold water and cornstarch, stir into drippings.
• Boil and stir for about1 minute.
• Serve it with turkey.