Easy Roasted Boneless Turkey Breast Food

GARLIC HERB BONELESS SKINLESS TURKEY BREAST

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Place the turkey breast on a plate or board and pat it dry with paper kitchen towels.
• In a small bowl, combine the butter, garlic, rosemary, thyme, parsley, salt and pepper until the herbs are distributed throughout the butter.
• Rub the butter mixture all over the turkey breast, top and bottom, making sure every inch is coated in butter.
• Place the coated turkey breast in a shallow casserole dish or baking dish and roast at 325 degrees Fahrenheit for about 90 minutes, or until an instant read thermometer inserted into the deepest part of the breast reads 165 degrees Fahrenheit (74 Celsius).
• Remove the turkey breast from the oven and cover with aluminum foil (leave it in the pan). Let it rest for about 10-15 minutes, then slice and serve.

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.