lb. bone-in turkey breast,rinsed,patted dry
Tbsp. unsalted butter at room temperature
Salt and black pepper
lg. sweet onion,cut into chunks
lg. sprigs rosemary
cups turkey or chicken broth
baking potatoes,peeled and chopped.
Preheat oven to 325. Rub turkey inside and out with butter. Sprinkle with sage,salt and pepper Heat lg. Dutch oven over med-high heat. Add turkey,breast side down. Cook until skin is dk. golden on all sides,7-10 min. Using tongs,transfer turkey to plate. Scatter onion and rosemary in pan. Return turkey,breast-side up,to pan. Add 3/4c. broth. Cover;bake 1 hour Stir carrots,potatoes and celery into pan juices,coating well. Cover;bake until vegetables are tender and instant read thermometer inserted into thickest part of turkey without touching bone registers 160,about 1 hour. Transfer turkey to cutting board;tent loosely with foil. Let stand 20 mins.(temp. will rise to 170 as turkey rests.) Transfer vegetables to bowl;cover with foil. Pour pan juices into measuring cup or gravy separator. Let stand until fat rises to top,1-2 mins. Skim off and reserve 3 Tbsp. fat;discard remainder(or,if using a separator,carefully pour juices into remaining 2 1/4 cups broth. Return reserved fat to pan. Set over burner on med-high heat. Scrape up browned bits with a wooden spoon. Stir in flour;cook 2 mins.,stirring constantly. Whisk in broth mixture. Bring to a boil,stirring;cook until thickened,3 mins. Strain gravy;season to taste with salt and pepper. Carve turkey,serve with vegies and gravy.