Ingredients:

  • 5 to 1.6 kg (3 to 3.5 lbs) Boneless, skin-on Turkey Breast (rolled)
  • 4 Tbsp (60 g) Unsalted Butter (softened)
  • 1 Tbsp (5 g) Fresh Thyme (leaves only)
  • 1 tsp (2 g) Fresh Rosemary (finely chopped)
  • 5 tsp (7 g) Fine Sea Salt, divided
  • 1 tsp (3 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Olive Oil
  • 1 medium (150 g) Yellow Onion (quartered)
  • 2 medium (150 g) Carrots (roughly chopped)
  • 2 stalks (100 g) Celery Stalks (roughly chopped)
  • 4 cloves (20 g) Garlic (smashed, skin on)
  • 1/2 cup (120 ml) Chicken or Turkey Stock (low sodium, for roasting)
  • 4 Tbsp (60 ml) Reserved Drippings/Fat (from roasting)
  • 4 Tbsp (30 g) Plain (All-Purpose) Flour
  • 3 cups (700 ml) Chicken or Turkey Stock (warm, low sodium, for gravy)
  • 1 tsp (5 ml) Balsamic or Sherry Vinegar
  • Salt and Pepper (To taste)

Instructions:

  1. Preheat the oven to 220°C / 425°F (Fan 200°C). Arrange the chopped onion, carrot, celery, and smashed garlic in the bottom of the roasting tin. Pour the 1/2 cup (120ml) of stock over the vegetables.
  2. Make the Compound Butter: In a small bowl, combine the softened unsalted butter with the fresh thyme, rosemary, 1 tsp of salt, and pepper. Mix thoroughly until well combined.
  3. Season the Turkey: Pat the turkey breast completely dry. Rub the entire surface of the turkey with the herbed compound butter. Season generously with the remaining 1/2 tsp of salt. Place the turkey breast directly onto a wire rack (or onto the vegetables) in the roasting tin. Drizzle lightly with olive oil.
  4. Initial High Heat: Place the tin in the preheated oven and roast at 220°C / 425°F for 20 minutes to crisp the skin.
  5. Lower the Temperature: Reduce the heat to 175°C / 350°F (Fan 155°C). Continue roasting for approximately 1 hour 25 minutes, or until the internal temperature reaches 72°C (162°F) in the thickest part of the breast.
  6. Rest the Turkey: Immediately remove the turkey from the oven and transfer it to a clean cutting board. Tent loosely with foil and allow it to rest undisturbed for a full 20 minutes. The temperature will carry over cook to 74°C / 165°F during this time.
  7. Degrease the Drippings: Pour the entire contents of the roasting tin into a bowl or fat separator. Skim off the separated turkey fat, reserving exactly 4 Tbsp (60ml). Discard the cooked vegetables.
  8. Make the Roux: Place the roasting tin on the stovetop over medium heat. Add the 4 Tbsp of reserved fat. Whisk in the 4 Tbsp of plain flour until a smooth paste (roux) forms. Cook the roux for 2-3 minutes until light golden brown.
  9. Build the Gravy: Gradually whisk in the warm stock (3 cups / 700ml), adding small amounts at a time to prevent lumps. Scrape up any browned bits stuck to the bottom of the pan (fond) for maximum flavour.
  10. Simmer and Finish: Bring the gravy to a simmer, whisking frequently until it thickens (about 5-8 minutes). Stir in the teaspoon of balsamic or sherry vinegar for depth. Taste and adjust seasoning with salt and pepper. Strain the gravy through a fine-mesh sieve for a perfectly smooth, silky finish.