Never Fail Turkey Breast

Let’s agree that cooking a whole turkey to tasty tenderness can be tricky. Figuring out defrosting time, foil it, don’t foil it, baste it, don’t baste it, stuff it, don’t stuff it, marinate it, fry it, trust the pop-up, don’t trust the pop-up, is it done, isn’t it done yet, will it ever be done??? Then there is the carving to think about. Oy!!

Somewhere in the back of my mind I remembered hearing about a way to cook a turkey breast that was foolproof. Hellman’s was the secret ingredient. Since I am not a fan of Hellman’s (rather tasteless to my way of tasting) I gave it no thought. One day I found a turkey breast on sale and thought “why not?” So I brought home (gasp!!) a small jar of Hellman’s and the sale turkey breast. What follows is my recipe for the best turkey breast I have ever eaten. I must admit that my final recipe is a combination of several ideas I found on line. I called this experiment my turkey trial and error with no error.

Having a small group over for Thanksgiving? A turkey breast – or two – can solve your turkey problem. Relax, it’s a very simple recipe and never fails to cook turkey to perfection. File this one under “family favorite”.

Never Fail Turkey Breast

Turkey breast
1/4 cup butter, melted
White wine and chicken broth
– You will need a total of 2 – 3 cups, any combination of the two
– I use approximately half wine/ half broth
Salt and pepper
Hellman’s Mayo (gasp!)

Pre heat the oven to 350°. Place the turkey breast in a 13×9 pan or any baking pan that fits the breast. No need for a rack.

Mix the melted butter, the 2-3 cup combination of white wine and chicken broth and pour it over the turkey. This liquid makes your gravy so gauge the amount by your need for gravy. Now the secret ingredient! Spread the turkey breast with the Hellman’s. I use a generous layer and spread it with a rubber spatula. Don’t worry too much about getting it even just goosh it all over the turkey as best you can. Some of it will fall into the broth but that is not a problem, just try to keep most of it on the turkey. Some recipes use 1-2 tablespoons but I use at least 1/3 cup – depends on the size of your turkey breast. The mayo will give turkey a slightly crisp skin and keep the meat juicy. Salt and pepper the turkey well. Place the turkey in the oven and bake until it reaches about 160° – use a thermometer to test. Turn the oven up to 375° and cook until your thermometer reaches 170° – here’s where the crisp and color comes in. Remove from oven and put the turkey breast on a platter and tent it with foil while you make the gravy.



Mix about 2 heaping tablespoons of cornstarch with about 1/2 cup water. Stir well to dissolve the cornstarch.


Pour the pan juices into a saucepan and bring them to a simmer. Bring the juices to a gentle boil and, little by little, whisk in the cornstarch mixture. Don’t add it all at once because too much will make the sauce too thick. Keep whisking and slowly adding the cornstarch mixture until the sauce thickens to your liking. Turn the heat off and cover to keep the sauce warm.

Slice the turkey and serve with the warm gravy. We usually serve the turkey and gravy with stuffing or mashed potatoes. Sometimes I serve the turkey with the sauce on the side, sometimes I slice the turkey and put it back into the sauce for hot turkey sandwiches (over toast and or mashed potatoes). Either way, it is always perfect and sooo good!

P.s. As far as I can taste this recipe is the ONLY reason to keep Hellman’s in my pantry.


Hey from the farm,
Fran The Country Cousin

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