roasted turkey breast (sallye)

How To Make roasted turkey breast (sallye)

• 1

  Preheat oven to 350º Make a paste using the following: 1 stick softened butter 1/4 cup salt (yep, I know it seems like a lot but trust me, you need it) 1 tablespoon ground black pepper (optional) 1 teaspoon each rosemary, thyme and sage Other herbs of your choosing can be used. Mix thoroughly Wash turkey and pat really dry with paper towels. Punch about 3 equi-spaced holes in turkey with bamboo skewer(this is so rub will migrate into breast)
• 2

  Set in roasting pan and generously rub turkey all over with the rub you have just made., rubbing as much as possible into the holes you have made. Rub some of the butter mixture underneath the skin, also. Tent loosely with foil (do not wrap)
• 3

  Place in preheated oven and cook 20-30 minutes per pound. Baste often with pan drippings. About 15 minutes before done, remove foil tent so turkey will brown. Remove from oven and set aside for 10 minutes. Cover to keep warm.
• 4

  TO MAKE GRAVY: Pour all but 2 tablespoons pan drippings into covered container for use later as a stock base. Using the same roasting pan, place over medium heat on stove top. Add flour to pan and stir with wooden spoon until you have a nice brown roux. Deglaze using wooden spoon to scrape up crusty residue in bottom of pan NOTE: Drippings will be very salty so use sparingly. Pour a "glug" of good white wine (a glug is enough to cover the bottom of the pan) and mix with roux Add water and stir constantly until gravy mixture is smooth and begins to thicken. Turn heat to low and allow gravy to simmer for about 5 minutes. Stir occasionally to keep from burning or lulmping Add more water a cup at a time if needed to keep it from getting too thick Add diced hard boiled eggs if desired.
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