Turkey Breast

1. Defrost: Defrost for 24 hours (per 4-5 pounds) in the refrigerator. Keep the turkey in its original wrapping and on a tray to catch any juice.
2. Pre-heat oven to 450F (230C), we will lower it later.
3. Rinse and pat dry: rinse the turkey breast under cold water thoroughly, inside and out, and then pat dry. With your fingers, carefully separate the skin from the meat and spread half of the butter under the skin. Season the meat with salt and pepper. Spread the rest of the butter on the skin along with more salt and pepper. Rub it in.
4. Place in a pan: Place the turkey breast in a roasting pan. You want to use a small roasting pan, so that you can use half of the oven to make your sides (read my Thanksgiving for Two post for tips). Pour the white wine/sherry and juice from the lemon and orange on top. Cut the juiced lemon and orange into quarters and place in the roasting pan along with the garlic and rosemary. Top the turkey breast with rosemary sprigs. 
5. Lower the oven temperature to 350F (180C).
6. Roast the turkey: When the turkey breast is roasting in the oven, you can baste the breast with its juices every 20-30 minutes. Just pour its sauces back on top of the turkey. Optional step! If you think the turkey breast is getting too brown too quickly, loosely cover it with aluminum foil to prevent burning. Keep an oven-safe thermometer in the thickest part of the breast, the breast is done when it reaches 165F (74C). About 1 1/2 hours.
7. Rest: Rest the turkey for 30 minutes, to redistribute the juices inside the meat.
8. Carve: Use a sharp chef’s knife, run the knife along the side of the breast bone. Continue slicing downward, close to the breast bone and down to the wing joint while pulling the breast away with your other hand. Slice the breast into half inch thick slices, against the grain. Don't forget to pull off the rest of the meat off the bones too, and reserve bones for a turkey bone broth.

Turkey Gravy

1. Refrigerate 30 minutes: When the turkey is done, there will be a lot of sauce and pan drippings in the pan. Save this in a cup. Refrigerate for 30 minutes, this way the fat and pan drippings will separate and it’s easier to measure.
2. Make a roux: Once done chilling, scoop out the fat and measure. You ideally want 1/4 cup, so add butter to reach 1/4 cup if you don't have enough. Place in a saucepan. Once hot, add in the flour. Whisk for a few minutes, it will be bubbly, until it smells a little nutty.
3. Make the gravy: Add in 1 cup, or 250ml, pan drippings (if you have less, add chicken or turkey broth to compensate). Whisk. Add salt and pepper and taste. If it’s too sour to your liking, add in 1 tsp sugar or more if you want.
4. Too thick? Whisk in more chicken stock if needed, to reach desired consistency. It will thicken a little once cooled, but best served warm.