Bone-In herbed turkey breast

Prep time: 35 minutes

Cook time: 90 minutes

Makes: 6 servings

1 large onion, cut into wedges

2 celery stalks, roughly chopped 1 (6-pound) bone-in turkey breast 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 2 tablespoons butter, room temperature

1 ½ cups turkey or chicken stock or broth 2 tablespoons cornstarch

2 tablespoons water

1. Heat oven to 425 F. Coat a roasting pan with cooking spray.

2. Line the bottom of the roasting pan with onion and celery. Pat the turkey breast dry and place it on top of the vegetables. Stir herbs and butter together and spread over

the turkey skin. Season with salt and pepper. 3. Pour stock in bottom of roasting pan and move the pan to the oven. Roast the breast roughly 20 minutes per pound. Begin testing for doneness after 90 minutes. Baste as desired with pan drippings for a richer colored skin. The breast is cooked when the internal temperature reaches 165 F on an instant read thermometer.

4. Remove the breast from the oven and move to a carving board. Let it rest 15 minutes before carving.

5. Pour contents of the roasting pan through a strainer over a skillet. Discard solids. Set heat to medium high and bring to a boil. Whisk together cornstarch and water in a small bowl to form a slurry and whisk into the liquid in the skillet. Reduce heat to low. Gravy is ready when thickened. Taste and adjust seasonings as desired.