Alice’s Sunday Turkey
Makes 10-12 servings.
Ingredients
Gravy:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup pan drippings
1-2 cups chicken broth
Turkey and Veggies:
1 3-pound boneless turkey breast
Olive oil
Salt and pepper
Enough of your favorite potatoes and carrots for 10-12 servings
2 cups chicken broth
Make sure turkey is thawed if you bought it frozen. To thaw in the refrigerator, keep it in its unopened plastic for 1 ½ to 2 days. To thaw faster, place the turkey breast in its unopened plastic in a tub or large pot of cold water. Change the water every 30 minutes to keep chilled for about 3 hours total.
Preheat oven to 325ºF.
Rub turkey breast in olive oil and season with salt and pepper, and any other herbs you like, for example, garlic powder or oregano. Place in roasting pan along with potatoes and carrots on top of grate.
Pour chicken broth over the veggies into the bottom of the roasting pan.
Bake uncovered for 2 hours. Let rest 30 minutes before carving and serving.
While turkey is resting, make the gravy. Plate the turkey and veggies so you are left with just the pan drippings in the pan. Melt the butter in a small saucepan over medium heat. Whisk in flour and cook for about 1 minute until you have a golden brown paste. Whisk in the juices from the bottom of the roasting pan. If you need more liquid, add in 1-2 cups more chicken broth (if you have more than 1 cup of pan drippings, use those first!). Simmer up to 10 minutes until gravy reaches desired thickness. Make sure you watch it constantly and whisk often so it doesn’t burn! Season with pepper, thyme, and sage if you like.