Makes 8 Servings
JENNIE-O® Tender & Juicy Young Turkey bone-in whole turkey breast (4½ to 5 pounds), thawed if frozen
cup butter, melted
cup dry white wine or apple juice
teaspoons dried thyme leaves
cloves garlic, finely chopped
tablespoons cold water
Heat oven to 325°F. Place turkey breast on a rack in shallow pan. Roast uncovered 1 hour.
In bowl, mix together 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 meat thermometer inserted into the thickest part of the breast registers 165°F.
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.