Wine and Shallot Roasted Turkey Breast

Savory and sophisticated! Caramelized shallots and white wine add so many layers of flavor to roasted turkey.

Serves: 8Prep: 20 minutesCook: 2 hours 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy

Serves: 8


  • 6 pounds turkey breast
  • 4 shallots, peeled and quartered lengthwise
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1⁄4 cup dry white wine
  • 1 cup Reduced Sodium Chicken Stock
  • 1 teaspoon Pure Cornstarch
  • 2 tablespoons Unsalted Butter, cold and cut into cubes
  • 1 tablespoon parsley, chopped
  • 1 teaspoon thyme, chopped


  • Heat oven to 325°F. Arrange turkey skin side up in a shallow baking pan. Rub the turkey skin with olive oil. Sprinkle both sides of turkey with salt and pepper.
  • Roast uncovered for 1 hour. Baste with pan juices. Scatter shallots in pan around turkey. Roast an additional hour or until internal temperature of the turkey reaches 160°F and shallots are tender. Remove turkey and shallots to serving platter and keep warm.
  • Pour wine into baking dish and stir into pan juices, scraping up browned bits. Pour into measuring cup and add chicken stock to make 2 cups. Pour into small saucepan.
  • Whisk in cornstarch, whisking until no lumps remain. Bring to a boil and cook 2 minutes or until thickened. Remove from heat and whisk in butter cubes until melted. Stir in herbs. Spoon over sliced turkey and shallots, to serve.