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1
Preheat oven to 325 degrees.
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2
Rub the turkey breast inside and out with the butter.
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3
Generously sprinkle salt and pepper all over.
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4
Sprinkle the sage all over.
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5
Heat a large Dutch oven over high heat.
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6
Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
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7
Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
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8
Return the turkey, breast side up, to the pan.
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9
Pour 3/4 cup of the broth into the pan; cover and bake for 1 hour.
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10
Stir the carrots, potatoes, and celery into the pan juices, coating well.
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11
Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 1/2 hours longer.
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12
Transfer the turkey breast to a cutting board and tent loosely with foil.
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13
Let rest for 20 minutes.
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14
Transfer the vegetables to a bowl and cover with foil.
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15
Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
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16
Let stand until the fat rises to the top, 1-2 minutes.
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17
Skim off the fat and reserve 3 tablespoons, discarding the rest.
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18
Add the pan juices to the remaining 2 1/4 cups broth.
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19
Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
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20
Scrape up any browned bits from the pan with a wooden spoon.
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21
Whisk in the broth mixture and bring to a boil, stirring.
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22
Cook until thickened, about 3 minutes.
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23
Strain the gravy.
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24
Taste and add salt and pepper, if needed.
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25
To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
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26
Pass the gravy at the table.
