Roast Turkey Breast

Ingredients

• One 4- to 7-pound whole bone-in turkey breast
• Salt and black pepper
• 2 tablespoons melted butter
• Hide ingredients for (Quick Pan Sauce or Gravy or Turkey Giblet Gravy) 1 (Quick Pan Sauce or Gravy or Turkey Giblet Gravy) (opens in new tab) (Quick Pan Sauce or Gravy or Turkey Giblet Gravy)
  • ¼ cup dry white wine, sherry, port, Madeira, or water
  • ¾ cup chicken or turkey stock or broth
  • (1 tablespoon butter, softened)
  • (1 tablespoon all-purpose flour)
  • Several drops of lemon juice or vinegar
  • Salt and black pepper to taste

  Sub-recipe steps

  1. After transferring the meat to a platter, pour into the roasting pan: ¼ cup dry white wine, sherry, port, Madeira, or water
  2. Place the roasting pan on 2 burners over medium-high heat. Bring the juices to a simmer and, using a wooden spoon, scrape up the browned bits in the bottom of the pan. Pour the mixture into a heatproof glass container and let the fat rise to the top, then skim off the fat and discard. (You can also use a gravy separator.) Transfer the mixture to a small saucepan. Add the juices that have accumulated around the meat along with: ¾ cup chicken or turkey stock or broth
  3. Bring to a simmer. If desired, to thicken the sauce into a gravy, mix to a smooth paste: (1 tablespoon butter, softened); (1 tablespoon all-purpose flour)
  4. Whisk the paste bit by bit into the simmering sauce and cook until thickened. Season with: Several drops of lemon juice or vinegar; Salt and black pepper to taste