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Nancy's Kitchen - Tried and Tested Recipes
Apples and Pork Chops

Oven Roasted Turkey Breast

1 4 1/2-5 lb. bone-in whole turkey breast, thawed if frozen
1/2 C. butter or margarine, melted
1/4 C. dry white wine or apple juice
2 Tbs. chopped fresh thyme leaves or 1 1/2 tsp. dried thyme leaves
1 tsp. salt
1 tsp. paprika
2 cloves garlic, finely chopped
2 tsp. cornstarch
2 Tbs. cold water

Heat oven to 325 degrees. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of meat and does not touch bone. Roast uncovered 1 hour. Mix butter, wine, thyme, salt, paprika and garlic. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 180 degrees and juice of turkey is no longer pink when center is cut.

Remove turkey from oven and let stand 15 minutes for easier carving. Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. ( If you put the measuring cup into the refrigerator, the fat will rise to the top.) Add enough water to drippings to measure 2 C. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 Tbs. cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
Artemis in NYC


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