Roasted Boneless Turkey Breast with Root Vegetables and Gravy

Serves 4 to 6

This recipe is so good and a quick, easy alternative to roasting a whole turkey for those who prefer white meat. Another advantage is that you do not 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 from the bones, freeze one, as well as the carcass, which can be used for a future broth or soup.

Ingredients

• 1 boneless turkey breast half, about 2-1/2 pounds, with skin
• Salt and pepper to taste
• 1 teaspoon dried marjoram leaves, divided
• 1 teaspoon dried rosemary leaves, divided
• 1 teaspoon dry rubbed sage, divided
• 2 tablespoons olive oil
• 4 medium carrots, peeled and cut into 3-inch pieces
• 1 large onion, cut into large wedges
• 4 medium potatoes, scrubbed and quartered
• 4 large cloves garlic, peeled and halved vertically
• 1/2 cup dry vermouth or white wine
• 2 cups homemade or 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 salt, pepper, and 1/2 teaspoon each of the marjoram, rosemary and sage. Heat an ovenproof skillet or sauté pan, large enough to hold the turkey and vegetables 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. Add the carrots, onions, potatoes and garlic to the pan and season with salt, pepper and the remaining marjoram, rosemary and sage. Sauté until lightly browned, about 3 minutes. Move the vegetables to the edges of the pan and add the turkey to the center, skin-side up. Place in oven and roast, basting with pan juices every 15 minutes, until meat thermometer registers 165°, about 1 hour, depending on size. Place turkey on cutting board, tent with foil and let rest about 10 minutes. Place the vegetables on a baking sheet and return to the oven to continue roasting while the turkey is resting.

Meanwhile, make the gravy. Place the roasting pan over a medium-high burner. (Do not forget to place an oven mitt or small towel over that hot handle so you do not accidently burn yourself, like I have on several occasions.) Add the vermouth 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 with the vegetables, drizzling a little gravy over all. Pass extra gravy separately.