Nothing pairs better with tender roasted turkey than a creamy, comforting gravy. In this recipe, dried rosemary is added to create an aromatic alternative to the traditional Thanksgiving staple.
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients
Serves 4
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2 Turkey Breast On The Bone, skin on
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1 Teaspoon Kosher Sea Salt Flakes
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1 Teaspoon Fine Ground Black Pepper
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1 Tablespoon Olive Oil
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1 Tablespoon All-Purpose Flour
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1 Teaspoon Ground Rosemary
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2 Cups Chicken Broth
Directions
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Preheat oven to 375°F, line baking dish with aluminum foil and place rack on top.
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Rinse turkey with cold water and pat dry. Place on rack, sprinkle with salt and ground black pepper, and drizzle with olive oil.
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Transfer baking dish to center rack of oven and roast for 1 hour. Using meat thermometer, measure thickest part of breast for 160°F. If not done, roast for another 10 minutes.
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Remove turkey from oven, transfer to cutting board and cover loosely with foil. Pour liquid and any solid bits into a shallow dish, refrigerate this dish. When the liquid is cold the fat will separate from the stock liquid. Scrape off this fat and reserve the broth.
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Add a tablespoon of turkey fat to a saucepan over medium heat. Add rosemary and flour, and whisk until smooth pale blond roux is formed, 1 to 2 minutes.
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Whisk in reserved liquid and chicken broth. Simmer until thick bubbles form on top and back of spoon is coated when dipped. Season with additional salt and pepper, if desired.