Roast Turkey Breast⠀


6 lb. bone-in skin-on turkey breast, fresh or frozen and fully thawed*⠀
1/2 cup unsalted butter, softened⠀
1 Tbsp minced garlic (3 cloves)⠀
1 Tbsp minced fresh thyme⠀
1 Tbsp minced fresh rosemary⠀
1 Tbsp minced fresh sage or parsley⠀
Salt and freshly ground black pepper⠀
1 large yellow onion, peeled and cut into chunks⠀
1 large carrot, peeled and cut into chunks⠀
2 celery ribs, cut into chunks⠀
1/3 cup purpose flour⠀
3 cups low-sodium chicken broth, preferably homemade, plus more to thin as desired⠀

Preheat oven to 325 degrees.⠀
Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn’t just seep out).⠀
In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.⠀
Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.⠀
Season all over with salt and pepper.⠀
Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one.⠀
Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165°⠀
Let turkey rest on a carving board tented with foil for about 10 minutes before carving.⠀
For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.⠀
Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.⠀
Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired

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