Oven-Roasted Turkey Breast

Step 1 -Set the oven to 350 degrees F.

Step 2 -Mix together the 1/4 cup of the butter, the garlic, the paprika, the Italian seasoning, the garlic and herb seasoning, the salt, and the black pepper in a mixing bowl.

Step 3 -Put the turkey breast with the skin-side up in a roasting pan.

Step 4 -Loosen the skin using your fingers. Then, brush half of the herb butter mixture all over the turkey and underneath the skin.

Step 5 -Reserve the leftover herb butter, and tent the turkey breast loosely with foil.

Step 6 -Roast the turkey in the oven for about 1 hour.

Step 7 -Remove the turkey from the oven and baste with the leftover butter.

Step 8 -Return the turkey to the oven and roast again until the juices start to run clear and a meat thermometer inserted into the breast and the thigh reads 165 degrees F, around 30 additional minutes.

Step 9 -Let the turkey rest for another 10-15 minutes before serving.

Step 10 -Transfer the pan drippings into a skillet. Skim off the excess, making sure to leave around 1 tablespoon in the pan.

Step 11 -Put the skillet over low heat.

Step 12 -Cook and stir the minced shallots in the turkey grease until opaque, approximately 5 minutes.

Step 13 -Melt the remaining butter into the pan with the shallots, then whisk in the white wine.

Step 14 -Scrap any of the browned pieces of leftover food out of the pan.

Step 15 -In a small bowl, combine together the chicken stock and the flour and mix until it is smooth.

Step 16 -Bring the gravy to a simmer, whisking consistently and until it has thickened. If you want a creamier, lighter gravy, mix in the half-and-half.

Step 17 -Serve and enjoy!