Roasted Turkey Breast with Thyme Glaze



4-6 lb TURKEY BREAST, thawed and cleaned

2 tbsp vegetable oil

1 tsp dried thyme leaves

1/2 tsp salt

1/4 tsp pepper


3 tbsp cornstarch

1/2 c dry white wine



In an 9-X 11-X 1-inch roasting pan place turkey breast bone-side-up on meat rack. Brush skin with 1 tablespoon of oil.

Combine remaining oil, thyme, salt and pepper. Use mixture as a basting sauce during last 45 minutes of baking time.

Roast in a 325 degrees F. preheated oven for 1-1/2 to 2-1/2 hours or until meat thermometer, inserted in thickest portion of breast away from bone, reaches 170 degrees F. Remove turkey from pan. Allow to stand 10 minutes before carving.

Into a large measuring cup drain liquid from pan. Set aside to allow fat to rise to top. Skim off fat and discard. Add broth to pan juices to measure 3 cups. Return to roasting pan and bring to simmer over low heat, stirring to incorporate brown bits from bottom of pan. Combine cornstarch and wine. Stir into pan juices; bring to a boil and continue to cook 1 minute.

To serve spoon gravy over sliced turkey.

Nutrition Facts

280 Total Calories

12 g Total Fat

38 % Daily Total Fat

96 g Cholesterol

341 mg Sodium

3 g Total Carbohydrates

38 g Protein