POT-ROASTED TURKEY BREAST WITH VEGETABLES

Steps:

• Preheat oven to 325 degrees.
• Rub the turkey breast inside and out with the butter.
• Generously sprinkle salt and pepper all over.
• Sprinkle the sage all over.
• Heat a large Dutch oven over high heat.
• Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes.
• Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan.
• Return the turkey, breast side up, to the pan.
• Pour ¾ cup of the broth into the pan; cover and bake for 1 hour.
• Stir the carrots, potatoes, and celery into the pan juices, coating well.
• Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 ½ hours longer.
• Transfer the turkey breast to a cutting board and tent loosely with foil.
• Let rest for 20 minutes.
• Transfer the vegetables to a bowl and cover with foil.
• Pour the pan juices from the Dutch oven into a measuring cup or gravy separator.
• Let stand until the fat rises to the top, 1-2 minutes.
• Skim off the fat and reserve 3 tablespoons, discarding the rest.
• Add the pan juices to the remaining 2 ¼ cups broth.
• Return the 3 tablespoons fat to the pan and place on a burner over med-high heat.
• Scrape up any browned bits from the pan with a wooden spoon.
• Whisk in the broth mixture and bring to a boil, stirring.
• Cook until thickened, about 3 minutes.
• Strain the gravy.
• Taste and add salt and pepper, if needed.
• To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around.
• Pass the gravy at the table.