ROAST TURKEY BREAST RECIPE - COOKING CLASSY

Steps:

• Preheat oven to 325 degrees.
• Carefully separate skin from breast using a large spoon or the handle of a wooden spoon, while leaving outer edges if skin intact (so butter doesn't just seep out).
• In a mixing bowl stir together butter, garlic, thyme, rosemary, sage and season with some salt and pepper.
• Dab chicken dry with paper towels. Rub about half of the butter mixture all over underneath the skin then remaining half over.
• Season all over with salt and pepper.
• Add onion, carrot and celery to a medium roasting pan. Place a roasting rack over veggies if you have one (otherwise you can just place turkey directly over vegetables).
• Place turkey skin side up on rack. Roast in preheated oven until center or thickest portion registers 165 on an instant read thermometer, about 2 to 2 1/4 hours.
• Let turkey rest on a carving board tented with foil for about 10 minutes before carving.
• For the gravy, discard veggies then pour drippings into a fat separator or liquid measuring cup. Measure out 1/3 cup of the fat drippings.
• Heat fat drippings in saucepan over medium heat. Add flour and cook, stirring constantly 1 minute. While whisking pour in broth an any remaining turkey broth drippings.
• Let cook, whisk constantly, until mixture thickens. Season with salt and pepper to taste as needed, thin with more chicken broth as desired.