Oven-baked turkey breast with gravy

Ingredients:

• 1 fresh turkey breast weighing 6 pounds (2.7 kg) on ​​the bone, rinsed and patted dry with paper towels
• 2 tbsp unsalted butter, softened
• 1 stalk celery, cut into 5cm pieces.
• 1 small carrot, peeled and cut into 5cm pieces.
• 2 small onions, peeled and halved
• 3 cups chicken or turkey broth
• 1/4 cup premium flour

Preparation:

1. Preheat oven to 160°C.
2. Rub the turkey breast with butter on all sides. Season generously with salt and black pepper. Arrange the vegetables in the bottom of a roasting pan large enough to accommodate the turkey breast.
3. Place the breast skin-side up on the roasting rack. Roast until a meat thermometer inserted into the thickest part of the breast registers 160°F (71°C), about 2 to 2 1/2 hours.
4. Transfer the turkey to a cutting board, cover with foil, and let it rest for 30 minutes. The breast temperature will continue to rise to 165°F (76°C).
5. Pour all the pan juices into a grease separator or small bowl. Set aside 3 tablespoons of fat; discard the remaining fat. Stir the pan juices into the broth. Add the reserved fat to the pan and place on the stove over medium heat. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Add the flour and cook for 2 minutes, stirring constantly.
6. Stir in the broth and continue stirring. Bring to a boil and simmer until the sauce thickens, about 3 minutes. Strain the sauce, discarding the vegetables, and season with salt and pepper to taste.
7. Slice the breast and serve with gravy.