Crispy-Skinned Roast Turkey Breast with Homemade Gravy

1. Prepare Turkey

Begin by placing the turkey breast on the counter, skin side down. Using kitchen shears and a paring knife, cut through the ribs to separate the back from the breast, reserving the back for the gravy. Trim any excess fat for a cleaner roast.

2. Salting and Refrigerating

Loosen the skin of the turkey breast carefully, then rub kosher salt on both the breast and inside the cavity. Place the turkey on a large plate and refrigerate it uncovered for 24 hours. This dry brining process helps to season the meat thoroughly and ensures a crispier skin.

3. Roasting - Part 1

Preheat your oven to 325 degrees. Pat the turkey dry with paper towels, brush it evenly with melted butter, and sprinkle with kosher salt. Place the turkey, skin side up, in a 12-inch ovensafe skillet and roast for 1 to 1.25 hours, until the thickest part of the breast registers 130 degrees. This initial slow roasting ensures even cooking and a beautiful golden skin.

4. Making Broth

While the turkey is roasting, heat the olive oil in a large saucepan over medium heat. Add the reserved turkey back and brown it for 6 to 8 minutes. Add the chopped onion, carrot, and celery, cooking until the vegetables are softened, about 5 minutes. Pour in the water, add the thyme and bay leaf, and bring to a simmer. Let it simmer for an hour, then strain the broth through a fine-mesh strainer, reserving 4 cups.

5. Roasting - Part 2

Once the turkey reaches 130 degrees, remove it from the oven and increase the oven temperature to 500 degrees. Return the turkey to the oven and roast for an additional 15 to 30 minutes, until the skin is deeply browned and the thickest part of the breast registers 160 degrees. This high heat at the end crisps up the skin perfectly.

6. Resting

Transfer the turkey to a carving board and let it rest uncovered for 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.

7. Making Gravy

Pour off any fat from the skillet, reserving 1/4 cup. Return the reserved fat to the skillet and heat over medium. Sprinkle in the flour and whisk constantly, cooking until the flour turns golden, about 1 minute. Add the dry white wine, whisking until incorporated, then slowly add the reserved broth, whisking to prevent lumps. Cook for about 20 minutes until the gravy thickens, seasoning with salt and pepper to taste.

8. Serving

Carve the turkey breast into slices and serve with the homemade gravy. Pass the gravy separately to allow each guest to add as much as they like. Enjoy your flavorful and crispy-skinned turkey with a rich, savory gravy!