American oven-roasted turkey breast

Ingredients for 4 servings:

• 1 turkey breast, with skin and bones, approx. 2 to 2.5 kg
• 110 g butter, melted
• 60 ml dry white wine or apple juice
• 2 tbsp thyme, fresh, or 1 1/2 tsp dried
• 1 tsp salt
• 1 tsp paprika powder
• 2 cloves garlic, finely chopped
• 2 tsp cornstarch
• 2 tbsp water, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours 10 minutes

Oven-Roasted Turkey Breast

Preheat oven to 160 degrees C, bottom heat if possible, otherwise top/bottom heat. Place the turkey breast, skin-side up, in a shallow roasting pan with a rack. Place the roasting pan in the oven and roast the turkey breast uncovered for 1 hour. While the breast is in the oven, mix the butter, wine, thyme, salt, paprika, and garlic in a bowl. After one hour, brush the turkey breast with half of the butter mixture and roast for another 30 minutes. Then brush with the remaining butter mixture and continue roasting for another hour. The turkey breast is done when clear juices run when you briefly pierce the breast. You can also use a meat thermometer; insert it into the thickest part of the breast. The internal temperature should be 73 degrees C, then the breast is done. Remove the roasting pan from the oven, transfer the turkey breast to a platter, and let it rest for 15 minutes before carving. Meanwhile, prepare the sauce. Pour the meat juices into a measuring jug, discarding any fat if necessary. Add water to make 500 ml. Pour the liquid into a saucepan. Mix cornstarch with 2 tablespoons of cold water and stir into the liquid. Bring to a boil on the stovetop and simmer for 1 to 2 minutes. Remove the pan from the heat and serve the sauce with the turkey breast. Serve with mashed potatoes and vegetables such as carrots, green beans (also wrapped in bacon), and peas.