1 Turkey 10-12 lbs
8 tablespoons canola oil
Freshly ground black pepper
Kosher salt
Gravy:
½ cup diced celery
½ cup diced carrot
1 cup diced onion
1 cup dry white wine
4 cloves garlic, smashed
1 sprig thyme leaves, minced (about 1 teaspoon)
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
Preheat the oven to 275 degrees F. Brush the turkey breast all over with the oil. Season generously all over with salt and pepper. Put the turkey breast side up in a roasting pan. Roast for 5 to 5 1/2 hours or until an instant-read thermometer inserted into the thickest part of the breast registers 160 F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes. (The breast temperature will continue to rise to 170 degrees F as it rests.)
Place roasting pan back on the stove add white wine and deglaze. Reduce until liquid has been evaporated and only fat remains. Add celery, onions and carrots. Cook until vegetables caramelize about 8 min. Stir constantly do not burn. Add garlic cook for 1 min. Add flour and make roux cook approx 3 min until light brown.
Add the broth and bring to a boil . Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Strain and serve.
