Prepare bag by adding the flour to the bag and shake to disperse. Place in pan that is at least 2” deep to prevent spills.
In a medium sauce pan, combine butter, honey, wine and sprig of rosemary and gently simmer for 5 minutes. Remove from heat and discard rosemary.
Use a knife and puncture the turkey at intervals. Place in oven bag and drizzle the honey-butter mixture on top of the breast. Season with pepper. Close bag with nylon tie and cut six ½” slits in top of bag. Cut off any excess above tie.
Place in oven and cook 1 to 1-½ hours or until the turkey reaches an internal temperature of 160 degrees.
Remove from oven, open bag carefully to let steam escape, lift turkey breast out and wrap in foil for 15 minutes before carving.
Strain drippings from turkey bag and serve on the side.
Notes
Tips
Thaw turkey breast in the refrigerator prior to cooking.
Allow to rest 10 minutes after roasting before slicing. This allows the juices to be absorbed back into the meat.
Make sure the turkey breast is cooked thoroughly. The thermometer should read 160-165 degrees in the thickest part of the breast.
Leftovers will keep up to 4 days in the refrigerator or about 2-3 months frozen.
Don't like wine? Sub in chicken broth.
Change out the rosemary and use fresh sage instead.