¼ cup butter, softened

3 lb. turkey breast with skin

1 garlic clove, minced

1 tbsp. butter

1 tsp. paprika

1 oz. dry white wine

1 tsp. Italian seasoning

1 cup chicken stock

½ tsp. onion powder

3 tbsp. gluten-free all-purpose flour (no XG)

Salt and black pepper to taste

2 tbsp. heavy cream



Preheat oven to 350 degrees. In a small bowl, combine ¼ cup butter, garlic, paprika, Italian seasoning and onion powder, mix together well. Place turkey breast with skin side up in a roasting pan.

Loosen skin with fingers, brush half of butter mixture over breast and under skin. Set aside remaining butter mixture. Sprinkle with salt and pepper, then loosely cover with aluminum foil. Place pan in oven and roast for 1 hour, remove from oven and brush with remaining butter mixture.

Return to oven and roast for about 30 more minutes, or until an instant-read thermometer inserted into the thickest part reads 165 degrees. Remove from oven, let turkey rest for 10 minutes before serving.

While turkey is resting, transfer pan drippings to a skillet and skim off excess grease.

Cook over low heat, melt 1 tbsp. butter in skillet and add white wine. Scrape browned bits of food from skillet, then whisk in flour and cook for 1 minute.

Slowly add chicken stock and whisk to prevent clumps from forming. Bring to a simmer, whisking constantly until thickened.

Add heavy cream and stir, remove from heat. Slice turkey breast and serve with gravy.