Roast Turkey Breast with Gravy

Name: Roast Turkey Breast with Gravy
Cook time: 20 min
Total time: 2 min
Ingredients: One 6-pound fresh turkey breast, on the bone, patted dry; 2 tablespoons unsalted butter, softened; Kosher salt and freshly ground black pepper; 1 stalk celery, cut into 2-inch pieces; 1 small carrot, peeled and cut into 2-inch pieces; 2 small onions, peeled and quartered; 3 cups turkey or chicken broth, homemade or low-sodium store-bought; 1/4 cup unbleached all-purpose flour

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Cook Time: 20 minutes

Total: 2 hours, 55 minutes

Servings: 6

Cost: $6.13 /serving

Author : Food Network Kitchen

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Ingredients

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One 6-pound fresh turkey breast, on the bone, patted dry2 tablespoons unsalted butter, softenedKosher salt and freshly ground black pepper1 stalk celery, cut into 2-inch pieces1 small carrot, peeled and cut into 2-inch pieces2 small onions, peeled and quartered3 cups turkey or chicken broth, homemade or low-sodium store-bought1/4 cup unbleached all-purpose flour

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Instructions

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Step 1

Preheat the oven to 325 degrees F.

Step 2

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the turkey breast-side up in the pan. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 160 degrees F, 2 to 2 1/2 hours.

Step 3

Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)

Step 4

Pour any pan drippings into a fat separator or small bowl. Reserve 3 tablespoons of the fat; discard the rest or the fat. Add the pan juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Step 5

Carve the breast and serve with the gravy.