Turkey for Two with Pan-Sauce Gravy

Ingredients

• •1 piece split skin-on, bone-in turkey breast
• •2 tsp kosher salt
• •1 tsp freshly ground black pepper
• •1 Tbsp vegetable oil
• •⅔ cup dry white wine
• •2 sprigs thyme
• •1 sprig rosemary
• •1 sprig sage
• •2 cloves garlic
• •1 tsp cornstarch
• •1 Tbsp cold unsalted butter
• •cut into small pieces

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Season turkey with salt and pepper. Let sit at room temperature at least 30 minutes or up to 1 hour, which will help the turkey cook more quickly and evenly.

   60 min

2. 2.

   Heat oil in a 10" ovenproof skillet over high until just barely smoking. Sear turkey skin side down until deeply golden brown, about 5 minutes; transfer to a plate. Add wine to skillet, scraping up browned bits with a spatula, and cook until liquid is reduced by half, about 2 minutes. Remove from heat, add thyme, rosemary, sage, garlic, cornstarch, and 2/3 cup water, and whisk to combine.

   7 min

3. 3.

   Place breast skin side up in liquid in skillet and transfer skillet to oven. Roast, checking every 20 minutes or so and adding 1/4 cup more water if liquid under turkey is evaporating lower than 1" in pan, until an instant-read thermometer inserted into the thickest part of breast without touching bone registers 150°F, about 50 minutes (temperature will continue to rise as turkey rests).

   50 min

4. 4.

   Transfer turkey to a cutting board and let rest 10 minutes before slicing.

   10 min

5. 5.

   Meanwhile, remove herb sprigs from skillet and discard. Whisk liquid remaining in skillet until garlic mostly dissolves, adding a splash of water and heating over high if needed to loosen (gravy should be thick but easily pourable). Whisk butter into gravy until melted. Strain gravy through a fine-mesh sieve into a small pitcher or bowl.

   5 min

6. 6.

   Serve turkey with gravy alongside.

   2 min