Rudy's Roasted Boneless Turkey Breast



  • One 4-pound fresh turkey breast, deboned, rinsed and patted dry
  • 2 tablespoons unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 2 stalk celery, cut into 2 inch pieces
  • 1 small carrot, peeled and cut into 2-inch pieces
  • 2 small onions, peeled and quartered
  • 3 to 4 tablespoons fennel fronds, roughly chopped
  • 1/4 cup unbleached all-purpose flour
  • 3 cups turkey or chicken broth, homemade or low-sodium canned


Step 1: Preheat the oven to 325 degrees F.
Step 2: Rub the turkey all over with the butter. Season generously with salt and pepper. 
Step 3: Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. 
Step 4: Roast for 1-1/2 to 2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. 
Step 5: Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees as it rests.)
Step 6: Pour any pan drippings into a small bowl. Discard the fat and add the juices to the stock.  
Step 7: Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
Step 8: Carve the breast and serve with the gravy.

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