Herbed turkey breast with wine sauce
Uncooked boneless skinless turkey breast
2 pound(s), use a 2 lb whole breast
1 Tbsp, divided
½ tsp, freshly ground
1 medium clove(s), minced
3 Tbsp, fresh, minced
3 Tbsp, minced
1 Tbsp, fresh, minced
1 Tbsp, minced
8 fl oz, dry, divided
Canned chicken broth
1 cup(s), divided
- Preheat oven to 400°F.
- Rub turkey with 1/2 tablespoon oil; rub salt, pepper, and garlic all over turkey.
- In a small bowl, combine fresh herbs with remaining 1/2 tablespoon oil; mix well.
- Place turkey in a roasting pan, top-side down (the side where the skin would have been) and spread half of herb mixture over exposed areas of turkey. Pour 1/2 cup each wine and broth into bottom of pan around turkey; cook, uncovered, basting turkey once, 25 minutes.
- Flip turkey; spread top with remaining herb mixture. Pour remaining 1/2 cup broth into bottom of pan. Roast, basting once or twice, until cooked through, about 20 minutes more.* Remove turkey from pan to a cutting board; loosely cover with aluminum foil and let rest for 10 to 15 minutes.
- Meanwhile, place roasting pan with turkey drippings on a burner over high heat; add remaining 1/2 cup wine and bring to a boil, scraping down sides and bottom of pan to incorporate drippings. Stir in butter; continue boiling until sauce volume reduces by half, about 3 to 6 minutes. Slice turkey and serve with sauce. Yields about 3 ounces turkey and 1 tablespoon sauce per serving.