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Export 4 ingredients for grocery delivery
Step 1
Fully thaw the turkey breast before proceeding. Preheat oven to 350° with a rack set at the lower third in the oven. No convection needed here.
Step 2
Remove any bags of things. Cut out the backbone if present. If a popup timer is present, pay it no attention but do not remove it.
Step 3
Break back the rib sections, so you have a flat bottom to set on a rack. You can skip this if you are using a V-rack. If you don't have a rack, just spary the pan with PAM.
Step 4
Cut back any extra skin like the neck area. Pat dry with paper towels.
Step 5
Place a rack of the appropriate size pan. For a large 7 plus pound, breast use a full roasting pan. For the smaller breast, a cake pan will do. Spray the rack with PAM. Place the breast on the rack and spread the rib sections to stabilize the breast.
Step 6
Give it a bush with vegetable oil or melted butter. You can give it a sprinkle of salt at this point.
Step 7
Place in oven. Leave it alone for 1 hour then rotate 180 degrees and brush with oil or butter. Check the color at about 1 1/2 hours to 2 hours. If the skin is becoming too brown, tent lightly with foil while finishing roasting to prevent further browning.
Step 8
Roast until the internal temperature of 165° in the thickest part. This will be between 16-20 minutes per pound usually. Variability is caused by the thickness of the breast, the starting internal temperature of the breast and your oven.
Step 9
Remove from oven and tent. The internal temperature will rise 5 degrees.
Step 10
Tent for about 15 minutes before carving.
Step 11
While turkey is resting, whisk 2 cups of turkey or chicken broth with 1/2 cup of flour. Add 2 cups more of broth to the roasting pan and any drippings present, place over medium-high heat and bring to boil.
Step 12
Decrease heat to medium and then slowly add the broth-flour mixture while continuously whisking. Add most of it and add more later if needed. Add salt to taste. Once thickened, cook an additional few minutes.
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