Roasted Turkey Breast with Gravy

To begin preparing the dish, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Next, combine 1/4 cup of softened butter with minced garlic, dried paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Mix well to create a harmonious blend of flavors.

Now, position the turkey breast with its skin facing upwards in a roasting pan. Gently pry the skin apart using your fingers, then brush half of the butter mixture evenly over the turkey breast and underneath its skin. Set aside the remaining butter mixture for later use.

Tent the turkey breast loosely with aluminum foil to prevent it from drying out during cooking.

Place the turkey breast in the preheated oven and roast for 1 hour; after that, baste it with the remaining butter mixture. Return the turkey breast to the oven and continue roasting until its juices run clear, and an instant-read meat thermometer inserted into the thickest part of the breast (avoiding any bone) registers 165 degrees Fahrenheit (65 degrees Celsius), which should take around 30 more minutes.

Once the turkey has finished cooking, allow it to rest for 10-15 minutes before serving.

While the turkey is resting, transfer the pan drippings to a skillet. Skim off any excess grease, leaving about 1 tablespoon in the skillet. Place the skillet over low heat and cook the minced shallot in turkey grease until it becomes opaque, which should take around 5 minutes.

Melt an additional 1 tablespoon of butter in the skillet with the shallot, then whisk in white wine to create a smooth sauce. Scrape any browned bits of food from the skillet using a spoon. Whisk in chicken stock and flour until well combined, bringing the mixture to a simmer by whisking constantly. Continue cooking until the sauce thickens.

For an even creamier and lighter gravy, whisk in half-and-half.

Serve the turkey hot with a side of the delicious pan sauce and enjoy your meal!