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1
Preheat the oven to 325 degrees F.
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2
Rub the turkey all over with the butter, including the cavity of the breast.
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3
Season generously with salt and pepper.
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4
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey.
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5
Set the meat breast-side up in the pan.
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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.
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7
(The breast temperature will continue to rise to 170 degrees as it rests.)
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8
Pour any pan drippings into a degreasing cup or small bowl.
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9
Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock.
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10
Add the reserved fat to the roasting pan and place on a burner over medium high heat.
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11
Scrape up any browned bits from the bottom of the pan with a wooden spoon.
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12
Stir in the flour and cook for 2 minutes, stirring constantly.
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13
Whisk in the stock and continue to stir.
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14
Bring to a boil and cook until thickened, about 3 minutes.
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15
Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
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16
Carve the breast and serve with the gravy.
