Roast Turkey Breast with Gravy

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Rub the turkey all over with the butter, including the cavity of the breast.

3. 3

   Season generously with salt and pepper.

4. 4

   Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey.

5. 5

   Set the meat breast-side up in the pan.

6. 6

   Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.

7. 7

   (The breast temperature will continue to rise to 170 degrees as it rests.)

8. 8

   Pour any pan drippings into a degreasing cup or small bowl.

9. 9

   Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock.

10. 10

    Add the reserved fat to the roasting pan and place on a burner over medium high heat.

11. 11

    Scrape up any browned bits from the bottom of the pan with a wooden spoon.

12. 12

    Stir in the flour and cook for 2 minutes, stirring constantly.

13. 13

    Whisk in the stock and continue to stir.

14. 14

    Bring to a boil and cook until thickened, about 3 minutes.

15. 15

    Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

16. 16

    Carve the breast and serve with the gravy.

* Per serving · 4 servings · Values may vary.