I’ve never made an actual turkey or not but I think this is a good way for me to start. It’s smaller, and it serves 8. I think I’ll try this one as it gets closer to Thanksgiving. I usually don’t host Thanksgiving so I normally bring a vegetable or casserole but I want to try a small one for my little fam this year!
1 bone-in whole turkey breast (4 1/2 – 5 lb/2 – 2.5 kg), thawed if frozen
1/2 cup (125 mL) butter or margarine, melted
1/4 cup (50 mL) dry white wine or apple juice
2 tbsp (25 mL) chopped fresh thyme leaves or 1 1/2 tsp (7 mL) dried thyme leaves
1 tsp (5 mL) salt
1 tsp (5 mL) paprika
2 cloves garlic, finely chopped
2 tsp (10 mL) cornstarch
2 tbsp (25 mL) cold water
- Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast 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 165ºF.
- Remove turkey from oven and let stand 15 minutes for easier carving.
- Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.