6 Pound(s) bone-in turkey breast
1 chopped onion, white
1 chopped carrot
1 chopped celery
6 Clove(s) garlic
2 sprig thyme
1 bay leaves
1/4 Cup(s) flour
4 Cup(s) chicken broth
Use poultry shears to cut off the ribs below the breast.
Trim excess fat and skin.
Salt and pepper both sides.
In a dutch oven, bring oil to a medium high heat and place the breast in skin down.
Add the aromatics: onion, carrot, celery, garlic, thyme, bay leaf.
Brown the turkey for 12 to 16 minutes.
Flip the breast over to be brown side up.
Cover with foil and then place a heavy lid on the foil.
Heat oven to 250
Cook turkey for 90 to 105 minutes
Tent the turkey in foil and set aside.
Bring the drippings up to medium high and simmer until reduced for about 15 to 20 minutes.
Sprinkle flour over the drippings.
Cook for 2 to 5 minutes, stirring constantly.
The flour should be nice and brown.
Add chicken broth slowly and scrape up all the fond
Bring up to a simmer and cook about 10 to 15 minutes.
Turn off the heat and strain the gravy.
Peel off the skin.
Serve with gravy.