Ingredients

• 0.25 cups butter , softened
• 1 clove garlic , minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 0.5 teaspoons salt-free garlic and herb seasoning blend , such as Mrs. Dash
• salt and ground black pepper to taste
• 1 , 3 pound
• 1 teaspoon minced shallot
• 1 tablespoon butter
• 1 splash dry white wine
• 1 cup chicken stock
• 3 tablespoons all-purpose flour
• 2 tablespoons half-and-half , Optional

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper together in a bowl.
3. 3 Place turkey breast with skin-side up into a roasting pan. Loosen skin with your fingers; brush 1/2 of the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 Serve hot and enjoy!

Nutrition per serving