3 pound Turkey breast (thawed if frozen)
1/2 cup butter (melted)
1/4 cup Apple Juice
2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dry thyme
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic finely chopped
2 teaspoons cornstarch
2 tablespoons cold water
Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in the thickest part of the meat and does not touch bone. Roast uncovered 1 hour.
Mix butter, apple juice, 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 the thermometer reads 180ºF and the juice of the turkey is no longer pink when the center is cut.
Remove turkey from the oven and let stand 15 minutes for easier carving.
Meanwhile, pour pan drippings into the measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in a 1-quart saucepan. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir for 1 minute. Serve with turkey.