1 (7 lb.) bone-in whole turkey breast, wings discarded, trimmed (Whole Foods has these!)
salt and pepper
2 Tbsp. olive oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
6 garlic cloves, crushed and peeled
1 tsp. minced fresh thyme
1 bay leaf
1 Tbsp. unsalted butter, melted
¼ cup flour
4 cups chicken broth
Adjust oven rack to middle position and heat to 250 degrees. Using kitchen shears, trim any rib bones that extend beyond the underside of the turkey breast. (Basically, trim whatever you need to get just the two breast halves to fit in the pot, but leave breast in tact). Pat turkey dry with paper towels and season with salt and pepper.
Heat oil in large Dutch oven over medium-high heat until just smoking. Add turkey, skin side down, and cook until well browned, 12 to 16 minutes, rolling it from side to side as needed for even browning. Transfer turkey to plate and set aside. Pour off all but 2 Tbsp. fat from pot. Add onion, carrot, celery, garlic, thyme, and bay leaf to pot and cook until vegetables are well browned, 7 to 10 minutes.
Return turkey and accumulated juices to pot, skin side up. Off heat, place large sheet of foil over pot and press edges to seal, then cover tightly with lid. Transfer pot to oven and cook until thickest part of breast registers 155 degrees. 1 ½ to almost 2 hours (it took mine almost 2 hours).
Remove pot from oven and heat broiler. Uncover pot (CAREFUL WITH HANDLES!!) and brush turkey with melted butter. When broiler is heated, return pot to oven and broil until skin is golden brown, 8 to 15 minutes, rotating pot, if needed for even browning. Remove pot from oven. Transfer turkey to carving board, tent loosely with foil, and let rest while making gravy.
Place pot over medium-high heat, bring to boil, and cook until almost all liquid has evaporated, 8 to 15 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly whisk in broth and bring to a boil. Reduce heat to medium and cook at strong simmer, stirring often, until gravy is thickened and measures about 2 cups, 15 to 18 minutes. Strain gravy through fine-mesh strainer set over medium saucepan; discard solids. Season gravy with salt and pepper to taste. Carve turkey. Rewarm the gravy, if needed and serve!
This is such a nice alternative to the fussy, exhausting Thanksgiving meal we Americans think we have to endure. I add some canned (yes, canned) whole cranberries, Pepperidge Farm stuffing, mashed potatoes, a green veggie and some homemade rolls and you’ve got mini Thanksgiving on your table and you’re still sane enough to eat it! Bon Appetit!
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