TURKEY BREAST*****Roast Turkey Breast with Gravy

By Unblond1

12/10/14 - Made this for Thanksgiving dinner for Dan and I. Turned out very nice. The vegetables and herbs on the bottom of the pan contribute to the flavour of the gravy, I'm sure.

Ingredients

• 3-pound half-breast of turkey, skin-on, on the bone, rinsed and patted dry
• 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
• 1 small onion, peeled and quartered
• 3 to 4 cloves of garlic, smashed and peeled
• sprigs of fresh herbs of choice - sage, rosemary, thyme, parsley
• 1/4 cup or more of turkey or chicken broth, for cooking
• 2 or so tablespoons unbleached all-purpose flour
• 3 cups turkey or chicken broth (I made my own with some turkey thighs and wings that I roasted in the oven with some carrot, celery, onion, garlic, herbs for an hour then scraped all into the slow cooker and cooked on low overnight)

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Season the breast generously with salt and pepper. Scatter the vegetables and herbs on the bottom of a roasting pan just large enough to hold the turkey. (I used my enameled cast iron, which made the gravy easier as well) Set the meat breast-side up in the pan. Roast for about 2 hours (adjusting for the size of the breast) Check periodically and add a bit of broth to the bottom of the pan when necessary to prevent the veggies from sticking and burning. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.

Remove the herbs and vegetables from the pan and discard. Add some of the turkey broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Add the remaining stock and bring to a full boil. Mix the flour with some water or stock in a glass jar and shake well to blend. Add to the broth, while stirring and cook until thickened, seasoning with salt and pepper to taste.

Carve the breast and serve with the gravy.