Roast Whole Turkey Breast with Gravy
Ingredients: whole bone-in turkey breast, kosher salt, butter, extra virgin olive oil, turkey backs · 1595 min cook time · 350kcal · $34.50
Ingredients
7pounds whole bone-in turkey breast, 3teaspoons kosher salt, 2tablespoons butter, 2teaspoons extra virgin olive oil, 1set turkey backs, 1small onion, 1whole carrot, 1stalk celery, 5cups water, 2sprigs fresh thyme, 1whole bay leaf, 0.25cup flour, 0.25cup white wine
Instructions
1. Pat the turkey breast dry with paper towels. Remove the backbone using kitchen shears and pop out the shoulder joints.
2. Trim any excess skin so that it covers the meat without hanging over excessively.
3. Carefully pull the skin back from the meat on both sides, keeping the skin intact.
4. Rub kosher salt directly onto the meat under the skin and on the underside, then place the skin back over the meat.
5. Refrigerate the salted turkey breast uncovered for 24 hours.
6. Brush the chilled turkey breast with melted butter and season the skin with additional kosher salt.
7. Roast the turkey breast in a preheated 325 degree oven on the middle rack until the internal temperature reaches 130 degrees.
8. Heat extra virgin olive oil in a saucepan and brown the turkey backs for 6 to 8 minutes.
9. Add chopped onion, carrot, and celery to the pan and cook for about 5 minutes until softened and slightly browned.
10. Add water, fresh thyme, and a bay leaf. Bring to a boil, then reduce heat to medium-low and simmer for about one hour.
11. Turn the oven up to 500 degrees.
12. Strain the turkey broth through a fine mesh strainer.
13. Finish roasting the turkey breast in the 500 degree oven until the skin is golden brown and the internal temperature reaches 160 degrees.
14. Let the cooked turkey breast rest for about 30 minutes before carving.
15. Make a roux by adding flour to rendered turkey fat in a pan over medium heat and cooking for about one minute.
16. Deglaze the pan with white wine, scraping up brown bits, then slowly whisk in the prepared turkey stock.
17. Bring the gravy to a boil, then reduce heat and simmer for about 20 minutes until reduced and thickened.
18. Carve the rested turkey breast and serve alongside the prepared gravy.
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