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.