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1
In a small skillet, toast the chiles until they just start to blister, about 4 minutes.
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2
Transfer the chiles to a small bowl and cover with boiling water.
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3
Let stand for 15 minutes.
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4
Drain and pat dry.
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5
In a food processor, combine the chiles, butter, garlic and the chopped scallions and puree until smooth.
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6
Season generously with salt and pepper.
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7
Carefully loosen the turkey breast skin and rub one-third of the ancho-scallion butter over the meat.
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8
Rub the remaining butter all over the top skin and bottom of the turkey breast.
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9
Season with salt and pepper.
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10
Let the turkey breast stand at room temperature for 1 hour.
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11
Preheat the oven to 400.
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12
Set the turkey breast skin side down on a work surface and fold the sides of the breast into the center.
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13
Tie the turkey in 5 places with kitchen string to make a neat roast.
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14
Set the turkey skin side up, in a shallow roasting pan.
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15
Roast the turkey breast for 20 minutes, until the top just starts to brown.
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16
Reduce the oven temperature to 350 and roast for 35 to 40 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 145.
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17
Transfer the turkey to a carving board and let stand for at least 10 minutes.
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18
Meanwhile, spoon off all but 1 tablespoon of fat from the roasting pan.
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19
Add the sliced scallions and the flour and cook over moderate heat for 3 minutes.
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20
Add the turkey stock and boil over moderately high heat until lightly thickened, about 5 minutes.
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21
Season with salt and pepper.
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22
Discard the strings and carve the turkey in 1/2-inch-thick slices.
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23
Serve with the gravy.
