Turkey Breast with Crispy Skin

recipes.anovaculinary.com

Juenell

1 Large Whole Skin-on, Bone-in Turkey Breast (about 5 lb / 454 g)

Kosher Salt and Freshly Ground Black Pepper

For the Gravy (optional) --

1 tbsp / 15 ml Vegetable Oil (for gravy)

1 Large Onion, Roughly Chopped (for gravy)

1 Large Carrot, Peeled and Roughly Chopped (for gravy)

2 Stalks Celery, Roughly Chopped (for gravy)

1.5 q / 1.5 L Low Sodium Chicken Stock (for gravy)

2 Bay Leaves (for gravy)

1 tsp / 5 ml Soy Sauce (for gravy)

3 tbsp / 45 g Butter (for gravy)

¼ c / 30 g Flour (for gravy)

Directions at recipes.anovaculinary.com

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