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.