Roast Turkey with Gravy

Ingredients

• 3 lb bone-in turkey breast
• 4 tbsp unsalted butter
• 1 yellow onion
• 2 celery stalks
• 2 carrots
• 1 tbsp fresh sage
• 1 tbsp fresh thyme
• 2 cup chicken broth
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 325°F (160°C). Pat turkey breast dry with paper towels. Season generously with salt and pepper.
2. Chop onion, celery, and carrots into large pieces. In a roasting pan, scatter the chopped vegetables, sage, and thyme. Place the turkey breast on top of the vegetables.
3. Melt 2 tablespoons of butter and brush over the turkey skin. Pour 1 cup of chicken broth into the bottom of the roasting pan.
4. Roast for 1.5-2 hours, or until an instant-read thermometer inserted into the thickest part of the breast registers 165°F (74°C). Baste every 30 minutes with pan juices.
5. Remove turkey from oven, transfer to a cutting board, and tent with foil. Let rest for at least 15 minutes before carving.
6. To make gravy, pour pan drippings into a fat separator, reserving 2 tablespoons of fat. In a saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1 minute.
7. Gradually whisk in the remaining 1 cup of chicken broth and the reserved pan drippings (fat removed). Bring to a simmer, whisking constantly, until thickened. Season with salt and pepper to taste.
8. Carve the turkey and serve with the warm gravy, garnished with fresh parsley if desired.