Lemony Turkey Breast & Gravy

By mamacasma

Ingredients

• 3 Tablespoons lemon zest
• 2 teaspoon dried thyme
• 1 teaspoon salt
• 3/8 teaspoon black pepper
• 5 pound bone-in turkey breast
• 1 carrot
• 1 celery stalk
• 1 small onion
• 4 Tablespoons unsalted butter
• 1/4 cup flour
• 3 cups low-sodium chicken broth
• 1 Tablespoon lemon juice
• 3 Tablespoons butter

Details

Servings 8

Preparation

Step 1

1. Heat oven to 425 degrees F. Blend butter, lemon zest, dried thyme, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Rub half under skin of turkey breast and other half on outside of skin.

2. Place turkey on rack in roasting pan and pour in 1 cup water.

3. Roast turkey at 425 degrees F for 30 minutes. Reduce oven to 325 degrees F; roast 50 minutes or until breast registers 160 degrees F on an instant-read thermometer. Rest 20 minutes.

4. Pulse carrot, celery stalk and small onion, halved, in a food processor until finely chopped.

5. Melt unsalted butter over medium-high heat. Add veggies; cook 7 minutes. Add flour; cook, stirring, 4 minutes. Lower heat to medium. Whisk in low-sodium chicken broth, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper; simmer for 13 minutes; strain well.