Ingredients: |
Ingredients: 6-7 lb turkey breast, whole, bone-in
1 tsp kosher salt
1/2 tsp pepper
2 Tbs olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed
2 sprigs fresh thyme
1 bay leaf
1/4 C flour
4 C chicken broth
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Directions: |
Directions:Preheat oven to 250º. Trim rib bones and excess fat from turkey. Pat dry with paper towel and season with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat until just smoking. Add turkey, breast side down. Scatter onion, carrot, celery, garlic, thyme, and bay leaf around turkey. Cook, turning breast on its sides and stirring vegetables as needed, until well browned, 12-16 minutes, reducing heat if pot begins to scorch. Turn turkey breast side up.
Off the heat, place large sheet of foil over pot and press to seal. Cover tightly with lid. Transfer to oven and cook until breast registers 160-165 degrees, 1 1/2-1 3/4 hours.
Remove from oven and transfer to cutting board, tent loosely with foil. Let rest while making gravy.
Place pot with juices and vegetables over medium-high heat and simmer until almost all liquid has evaporated, 15-20 minutes. Stir in flour and cook, stirring constantly, until browned, 2-5 minutes. Slowly whisk in chicken broth, bring to simmer and cook, stirring often, until gravy is thickened and measures about 2 1/2 cups, 10-15 minutes. Strain gravy through fine-mesh strainer and season with salt and pepper to taste. |
