Cooking time: 35 mins
- One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
- 2 tablespoons unsalted butter, softened
- Salt and freshly ground black pepper
- 1 stalk celery, cut into 2 inch pieces
- 1 small carrot, peeled and cut into 2-inch pieces
- 2 small onions, peeled and quartered
- 1/4 cup unbleached all-purpose flour
- 3 cups turkey or chicken broth, homemade or low-sodium canned
- Preheat the oven to 162°c.
- Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan.
- Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 70°c. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 75°c as it rests.) Pour any pan drippings into a degreasing cup or small bowl.
- Reserve tablespoons of the fat discarding the rest and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir.
- Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
- Carve the breast and serve with the gravy.
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