A bit simpler approach to a holiday meal. This recipe can be sized up to a full turkey for a crowd and works well for a smaller intimate gathering using a turkey breast.
1 large Turkey breast, keep skin on for moisture
1 teaspoon Kosher Flake Sea Salt
1 teaspoon fresh ground 4 Color Peppercorn Blend
1 tablespoon Arbequina Mild Extra Virgin Olive Oil
1 tablespoon butter
2 cups chicken broth
1 teaspoon Ground Rosemary
1 tablespoon flour
Heat an oven to 375°
Line a baking dish with aluminum foil and place a rack on top. A whole breast on the bone is best but boneless will work too or a whole turkey if feeding a crowd. For a whole turkey double the recipe.
Rinse the turkey with cold water and pat dry with paper towels. Dispose of towels immediately and clean work are of any turkey juices to avoid contamination of surfaces.
Center the bird on the rack of the baking dish and sprinkle with salt and ground black pepper. Drizzle olive oil over the skin and place meat thermometer in the center of the breast making sure not to touch any bone.
Roast the turkey on the center rack in the oven for 1 hour. Check the thickest part of the breast for 160° and remove the turkey. Leave the turkey on the rack and cover with foil to rest at least 15 minutes which pulls the juices back into the meat.
Drain off all the liquid in the pan, including any solid bits, into a small pot. Put the pot on the stove at a medium heat and add the butter. When the fat has begun to sizzle add the Ground Rosemary and the flour. Stir to cook the flour for 1 minute. If the flour mixture is very wet add a little more flour. If it is very dry add a little olive oil. Put the reserved liquid and the chicken broth into the pot and stir while the pot comes to a simmer. The gravy is done when thick bubble form on top and the back of a spoon is coated when dipped. Adjust seasoning if needed with salt and ground black pepper. I like to throw a teaspoon of whole peppercorns in the gravy while it cooks but not everyone like the whole peppercorns in their gravy.