Roasted Turkey Breast with Gravy
Ingredients
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2 tablespoons salt
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1 tablespoon dried rosemary
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2 teaspoons dried thyme
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2 teaspoons sugar
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1 teaspoon ground sage
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1 teaspoon black pepper
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1 bone-in, skin-on turkey breast
Tools
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tongs
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strainer
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whisk
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paper towels
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wooden spoon
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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kitchen shears
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liquid measuring cup
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pot
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food processor
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spoon
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foil
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June Food Thermometer
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June Oven
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Preferences
Start the dry brine
Add the salt, dried rosemary, dried thyme, sugar, ground sage and pepper to the food processor. Process, scraping down the base as necessary, until the mixture is very finely chopped, about 1 minute.
2 tablespoons salt
1 tablespoon dried rosemary
2 teaspoons dried thyme
2 teaspoons sugar
1 teaspoon ground sage
1 teaspoon black pepper
measuring cups
measuring spoons
food processor
Dry the turkey breast and flatten
Place the turkey breast on a chopping board and pat dry with paper towels. Use strong kitchen shears to cut along both sides of the neck. Remove the neck and reserve, if making gravy. (Otherwise, discard the neck.) Press firmly on the breastbone until you hear it crack to flatten it.
chopping board
paper towels
1 bone-in, skin-on turkey breast
kitchen shears
Loosen the skin and dry brine the turkey
Transfer the flattened turkey breast to a June Pan. Working carefully to limit tearing, loosen the skin from the meat by inserting your fingers between them at the top (near the neck) and bottom of the breast meat. Carefully slide your hands under the skin to loosen it from the meat. If necessary, use kitchen shears to help loosen the skin without tearing or removing it. Rub 3-4 teaspoons of the dry brine under the skin, applying it directly to the meat as well as in the cavity. Use your hands to ensure the rub covers all the meat. Rub the remaining dry brine directly over the turkey skin. Refrigerate the turkey breast uncovered at least 12 hours, up to 2 days.
June Pan
Dry the turkey breast
Remove the dry-brined turkey breast from the refrigerator and pat dry with paper towels. If necessary, rinse the June Pan and dry.
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the turkey breast) at a 45° angle, avoiding the bone.
June Food Thermometer
Roast the turkey breast
Place the June Pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the turkey until it’s cooked through and the skin is golden, about 1 hour and 45 minutes. June will notify you when the turkey is ready.
June Oven
Brown the turkey neck
While the turkey cooks, make the gravy. Heat the oil in a large pot over medium-high heat until shimmering. Add the turkey neck and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
pot
1 tablespoon extra-virgin olive oil
tongs
Add the aromatics
Add the onions, carrots and celery and continue to cook until the vegetables start to soften and brown, about 5 minutes.
1 cup diced onion
1 cup diced carrot
⅔ cup diced celery
wooden spoon
Add the broth and herbs
Add the chicken or turkey stock, thyme sprigs and bay leaf. Bring to a boil, then reduce the heat to keep the stock at a bare simmer. Cook 50-55 minutes to infuse the stock.
6 cups chicken broth
2 thyme sprigs
1 bay leaf
Strain
Set a fine-mesh strainer over a large liquid measuring cup or spouted bowl. Strain the stock into the cup or bowl and discard the solids. Using a spoon, skim off any fat from the surface of the broth. Wipe out the large pot.
liquid measuring cup
strainer
spoon
Start the roux
Melt the butter in the large pot over medium-high heat. Add the flour and cook, stirring constantly, until the mixture is golden brown, about 3-4 minutes.
2 tablespoons unsalted butter
¼ cup all-purpose flour
whisk
Add the broth and reduce
Slowly whisk in the strained broth until no lumps remain. Whisking frequently, allow the mixture to come to a boil. Reduce to a simmer and cook the gravy until it is thick enough to lightly coat a spoon and has reduced to 3 cups, about 20 minutes longer.
Season and keep warm
Season the gravy with salt and pepper. Cover and keep warm until ready to serve. If desired, transfer to a warmed gravy boat or spouted bowl.
½ teaspoon salt
¼ teaspoon black pepper
Rest and serve
Remove the turkey breast from the June Oven. Transfer the turkey to a chopping board and cover loosely with foil. Allow to rest at least 15 minutes and up to 45 minutes before carving and serving with gravy on the side.
knife
foil
