Bone-In Roast Turkey Breast with Simple Pan Gravy

Ingredients

Serves 8-10 (a 6-7 lb bone-in breast)

• 1 bone-in, skin-on turkey breast, 6-7 lb, thawed completely in the refrigerator
• Frisco Prime Rib & Roast Seasoning: 1 to 2 teaspoons for the butter, plus a light, even coat for the skin
• 4 tablespoons softened butter
• 1 onion, cut in thick slices
• 2 ribs celery, cut in chunks
• 2 cups chicken or turkey broth, divided
• 3 tablespoons all-purpose flour

The blend already has salt, so taste before adding more.

Steps

1. Thaw the breast in the refrigerator (allow about 24 hours for every 4-5 lb). Pat it dry.
2. Heat the oven to 325F.
3. Stir 1 to 2 teaspoons of Prime Rib & Roast into the softened butter. Loosen the skin and rub about half of the butter under it, right on the meat. Rub the rest over the skin, then finish with a light, even coat of the blend.
4. Spread the onion and celery in a roasting pan, set the breast on top skin side up, and pour 1 cup of broth into the pan.
5. Roast at 325F. A 6-8 lb breast takes about 2 1/4 to 3 1/4 hours on the USDA roasting chart, so start checking early. If the skin darkens too fast, tent it loosely with foil.
6. It's done when the thickest part of the breast, not touching bone, reads at least 165F. That's the USDA safe minimum for poultry.
7. Move the turkey to a board, tent with foil, and rest 20 minutes before slicing.
8. For the gravy, strain the pan drippings into a measuring cup and skim off the fat, saving 3 tablespoons. In a saucepan over medium heat, whisk the 3 tablespoons of fat with the flour and cook 2 minutes. Slowly whisk in the skimmed drippings and the remaining 1 cup of broth. Simmer until thick, 3-5 minutes. Taste before salting, since the drippings are already seasoned.
9. Carve the breast off the bone in one piece, then slice across the grain.