Roast Whole Turkey Breast with Gravy
Why This Recipe Works
For an impressive roast turkey breast, we removed (but did not discard) the backbone so the breast sat flat in the oven for even browning and more stability during carving. Salting the breast for 24 hours seasoned it and helped it retain more juices as it cooked. Brushing the skin with melted butter ensured deep browning and great flavor. Roasting the breast in a 12-inch skillet instead of a roasting pan helped contain drippings underneath the bird so they didn’t scorch. Starting the breast at 325 degrees helped gently cook the white meat, while finishing it at 500 degrees ensured that it got deeply bronzed. While the turkey cooked, we used the backbone to make a flavorful stock to use as the base for the gravy, which we built directly in the skillet.