Ingredients
1
bone-in skin-on half turkey breast (2 to 3 lb), thawed if frozen
1
tablespoon chopped fresh thyme leaves
3
cloves garlic, finely chopped
2
teaspoons kosher salt
1
teaspoon black pepper
4
tablespoons butter
1
cup chopped onions
1/2
cup chopped carrot
1/2
cup chopped celery
1/4
cup Gold Medal™ all-purpose flour
2
cups Progresso™ chicken broth (from 32-oz carton)
Preparation
Place rack in large rimmed sheet pan. Spray rack and pan with cooking spray. Place turkey breast, skin side up, on rack in pan.
In small bowl, mix thyme, garlic, salt and pepper. Rub turkey breast all over with salt mixture. Cover with plastic wrap; refrigerate 2 hours. Remove plastic wrap; refrigerate uncovered at least 1 hour longer but no longer than 12 hours.
Heat oven to 350°F. In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Cook turkey breast skin side down 1 to 3 minutes or until browned; turn and cook 30 to 60 seconds longer or until browned. Remove from heat. Reserve skillet and drippings.
Place turkey skin side up on rack in pan. Roast uncovered 55 minutes to 1 hour 20 minutes or until thermometer inserted in thickest part of breast reads at least 165°F. Place turkey on warm platter; cover with foil. Let stand 15 minutes before carving.
Meanwhile, add remaining 2 tablespoons butter to drippings in skillet; melt over medium-high heat. Add onions, carrot and celery; cook 6 to 8 minutes or until softened. Stir in flour; cook 1 to 2 minutes longer or until thickened. Stir in broth; heat to boiling, stirring frequently. Boil and stir 2 to 4 minutes or until thickened. Strain; season with salt and pepper to taste; serve with turkey.
