ROASTED BONELESS TURKEY BREAST WITH HERB GRAVY

SERVES 4 to 6

This is so good and a quick and easy alternative to roasting a whole turkey. Another advantage is that you don't have to worry about the breast meat overcooking while the thighs get done. I buy whole fresh turkey breasts when they are on sale, remove the breast halves, freeze one, as well as the carcass, which can be used for broth or soup.

INGREDIENTS

1 boneless turkey breast half, about 3 pounds, with skin

Salt and pepper to taste

1 teaspoon dried marjoram leaves

1 teaspoon dried rosemary leaves

1 teaspoon dry rubbed sage

2 tablespoons olive oil

1/2 cup dry red wine

1 small shallot, finely chopped

2 cups low-salt chicken broth

1/4 cup flour and enough cold water to make a paste

Preheat oven to 350° F. Season the turkey all over with the salt, pepper, marjoram, rosemary and sage. Heat an ovenproof skillet or sauté pan, large enough to hold the turkey and, if desired, roasting rack, over medium-high heat. Add the oil, then the turkey skin-side down. Sear until lightly browned, about 3 minutes. Turn and sear other side about 2 minutes. Remove turkey from pan and add roasting rack (I use a small cooling rack that fits the pan. If you don't have anything that fits the pan, just don't use one.) Place turkey on rack skin-side up. Place in oven and roast, basting with pan juices every 15 minutes, until meat thermometer registers 165°, about 1 hour and 10 minutes, depending on size. Place turkey on cutting board and tent with foil. Let rest for about 10 minutes.

Meanwhile, make the gravy. Remove the rack and place the pan over a medium-high burner. (Don't forget to place an oven mitt or towel over that hot handle so you don't accidently burn yourself, like I have many times.) Add the wine and shallots and bring to a boil, scraping up any browned bits in the bottom of the pan. Add the broth and bring back to a boil; cook for about 5 minutes. Combine the flour and water in a small bowl until it forms a paste. Reduce the broth to a simmer and vigorously whisk in the paste, a little at a time, until gravy is the desired thickness. Taste for seasoning. Slice the turkey and serve, passing the gravy separately.

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