Oven Roasted Turkey Breast with Gravy

Some people are nervous about tackling a turkey dinner because they can't quite see themselves struggling a stuffing into a large bird and waiting four to five hours for it to cook in the oven. Turkey dinner doesn't have to be that difficult. Follow this simple recipe using a turkey breast to achieve the same results.

Preheat oven to 350'F. Remove skin from turkey breast. Wash and peel 6-8 carrots and 4 sticks of celery. Slice into 3 inch sticks. Set aside. Slice 2 onions and lay in bottom of roasting pan. Peel 2-3 cloves of garlic, dice and add to onions in pan. Drizzle some olive oil over onions and garlic in pan.

Place turkey breast on top of onions and garlic. Put a couple tablespoons of freshly chopped sage and parsley in pan or layer between turkey breast pieces. Season with essence (blend of spices - recipe will appear on another post sometime) and fresh ground pepper. Dust with about a teaspoon of poultry seasoning. Place celery and carrot sticks around the turkey breast. Pour 1/2 cup chicken broth over all. Cover and cook for about 1 1/2 hours, depending on size of turkey breast. Use a meat probe near the end of the cooking time to check if done, and allow time for the turkey breast to rest 15 to 20 minutes before slicing.

Gravy: Drain turkey and vegetable juices into a saucepan. Heat to a boil, then turn down to a simmer. Mix 1/3 cup flour into 1 cup chicken broth and add to pan juices while stirring. Add 1 tablespoon soy sauce, and 1 teaspoon gravy browner. Add an ounce of brandy, and stir with a whisk or a fork and simmer until gravy reduces and thickens.

Strain any lumps before serving.