Oven-Roasted Turkey Breast with White Wine Gravy

Ingredients

• 2.7–3.2 kg (6–7 lb)bone-in turkey breast
• 227 g (2 sticks; 16 tbsp)unsalted butter, at room temperature
• 30 ml (2 tbsp)fresh sage, finely chopped
• 1 large (about 15–30 ml; 1–2 tbsp)shallot, finely chopped
• 15 ml (1 tbsp)garlic powder, or 2 garlic cloves, minced
• 22.5 ml (1½ tbsp)Kosher salt
• 2.5 ml (½ tsp)freshly ground black pepper
• 2.5 ml (½ tsp)sweet paprika
• 240 ml (1 cup)dry white wine
• 1 whole headgarlic, sliced in half
• 1lemon, halved

Instructions

1. 1

   Make the basting liquid

   Heat the oven to 230°C. Put the butter, chopped sage and shallot, garlic powder, salt, pepper and paprika in a medium saucepan over medium heat. Stir occasionally until the butter has melted and the shallot has softened, about 2 minutes. Add the white wine and bring to the boil, then lower the heat and simmer for 1 minute. Remove from the heat and set aside.

2. 2

   Prepare the turkey

   Rinse the turkey breast under cool water and pat it dry with paper towels. Set it in a roasting tin or large frying pan. Unfold cheesecloth and wrap it evenly over the top and sides of the turkey. Pour about half of the melted butter mixture, roughly 240 ml (1 cup), over it. Put the halved garlic head and lemon in the pan.

3. 3

   Roast the turkey

   Put the turkey in the oven and immediately reduce the temperature to 190°C. Baste it with the remaining melted butter mixture every 20 minutes. Once that liquid is used up, baste with the juices in the bottom of the pan. Allow about 15 minutes per pound; for a 2.7 kg (6 lb) turkey, start checking close to the 2-hour mark. It is cooked when the thickest part reaches 74°C.

4. 4

   Rest and carve

   Take the turkey out of the oven and loosely cover it with foil. Rest for 15–20 minutes before carving. Transfer it to a cutting board and slice. Meanwhile, strain the gravy from the bottom of the pan and serve it on the side.

What is roast turkey breast?

Roast turkey is a familiar centrepiece of American holiday meals, and cooking just the breast offers a smaller-scale way to serve it. This version uses a bone-in breast and a butter-and-wine basting mixture for a rich, savoury finish.

Sage, shallot and garlic bring classic roast-dinner flavours, while the pan juices are strained and served as gravy. The method keeps the focus on the turkey without requiring a whole bird.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 20g protein, 2g carbs, 26g fat.

The supplied per-serving figures show most of the energy and fat coming from the butter, while the turkey provides the protein and the wine contributes most of the small amount of carbohydrate. Serve a slice with vegetables and potatoes or another starch for a more rounded plate.

The butter and wine mixture

Sautéing the shallot in butter first softens its flavour and lets the herbs and spices mingle. Simmer the wine briefly after adding it; this gives you the basting liquid and carries its flavour into the pan.

Wrap and baste

Cheesecloth covers the top and sides of the breast and holds the butter mixture against the surface. Pour about half the mixture over the wrapped turkey before roasting.

Baste every 20 minutes with the remaining mixture. When it runs out, use the pan juices instead, as the recipe directs.

Check for doneness

Cooking time is a guide: the recipe estimates 15 minutes per pound and suggests starting to check a 2.7 kg (6 lb) breast close to the 2-hour mark. The dependable cue is an internal temperature of 74°C in the thickest part.

Rest before carving

After roasting, tent the turkey loosely with foil and leave it to rest for 15–20 minutes. This pause also gives you time to strain the pan gravy and prepare the board for carving.

Serve with the pan gravy

Slice the rested turkey and serve the strained gravy alongside so everyone can add as much as they like. Roast potatoes, vegetables or a crisp salad make straightforward accompaniments to the rich butter and wine flavours.

Recipe notes & tips

• Pat the turkey breast dry before wrapping it so the butter mixture coats it rather than sliding off.
• Have the butter mixture ready before putting the turkey in the oven, as the temperature drops immediately after it goes in.
• Set a timer for each 20-minute basting interval.
• Use a thermometer to check the thickest part of the breast rather than relying only on the estimated cooking time.
• Strain the pan juices while the turkey rests.

Variations

• Fresh garlic: Use the recipe's minced garlic option in place of the garlic powder.
• Herb swap: Replace some or all of the sage with another fresh herb that suits roast turkey.
• Citrus accent: Add extra lemon alongside the halved lemon in the roasting pan.
• Wine choice: Choose a dry white wine with a flavour you enjoy drinking.
• More pan gravy: Serve the strained pan juices as they are, or set them out generously for the table.

Common mistakes to avoid

• Skipping the pat-dry: Wet skin can make the butter mixture run off; dry the breast well first.
• Pouring all the butter on at once: Reserve about half for basting during roasting.
• Forgetting to lower the oven: Reduce it from 230°C to 190°C as soon as the turkey goes in.
• Basting by the clock alone: Once the butter mixture is used up, switch to the pan juices.
• Carving straight away: Rest the turkey loosely covered for 15–20 minutes before slicing.

How to store

Refrigerate leftover turkey and gravy in separate airtight containers within 2 hours of cooking and use within 3–4 days. Reheat portions until piping hot, adding a little gravy to help keep the sliced meat moist.

Frequently asked questions