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Perfect Roast Turkey Breast with Gravy

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Level: Easy

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Description

Ditch the whole bird, make more room for casseroles! This method works perfectly every time.

Ingredients

  • 2-½ pounds Bone-in, Skin-on Split Turkey Breast (Half The Breast)
  • ½ sticks Butter, Softened
  • 1-½ teaspoon Coarse Salt
  • Fresh Cracked Pepper
  • 2 cups Chicken Or Turkey Stock, Divided
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons All-purpose Flour

Preparation

Preheat oven to 350ºF.

Arrange turkey in a shallow baking dish. Rub all over with softened butter, including rubbing some butter gently under the skin of the turkey, being careful not to tear the skin.

Wash your hands. Sprinkle salt all over turkey and add plenty of black pepper to the skin. Pour 1 cup of the stock in the bottom of the baking dish.

Roast turkey uncovered in the oven for 35–45 minutes, until an internal thermometer (placed at the thickest part of the meat but not touching the bone) registers 160ºF. Remove turkey from oven and let rest uncovered while you make the gravy.

In a skillet over medium heat, whisk oil and flour together to form a paste. Let flour cook into the oil for about 2 minutes, then very slowly pour in the remaining cup of stock, whisking as you go to incorporate the liquid into the flour mixture.

Continue to whisk gravy until it bubbles and thickens. Add drippings from the turkey a few spoonfuls at a time to thin the gravy and add flavor. Taste, and add salt and pepper to your preference. Continue to add drippings or more stock to the gravy as needed to maintain a consistency that you enjoy.

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