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1
Preheat oven to 375 degrees F.
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2
Cut the turkey breast in half and remove the breastplate from the meat.
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3
Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper.
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4
The breastbone will act as a natural roasting rack.
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5
Surround it with the vegetables and herbs.
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6
Drizzle with oil and season again.
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7
Bake in the oven for 15 minutes while preparing the turkey breast.
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8
Coat a large skillet with oil.
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9
Over medium heat, sear the turkey breast skin side down until crispy.
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10
In a small bowl, combine honey, thyme leaves, salt, and pepper.
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11
Remove the turkey from the skillet and brush with the honey paste.
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12
Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone.
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13
Pour in the wine and chicken broth.
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14
Cover with aluminum foil and return to the oven for 30 to 40 minutes.
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15
Baste periodically.
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16
Arrange the turkey breast and root vegetables on a serving platter.
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17
Heat the pan juices on the stovetop over medium flame.
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18
Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides.
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19
Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce.
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20
Reduce heat and simmer until thickened to sauce consistency, about 8 minutes.
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21
Season with salt and pepper.
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22
Serve gravy alongside the turkey platter.
