Turkey in a Pot with Gravy
After deciding to cook a turkey breast instead of a whole turkey, we looked to an unlikely source for our thanksgiving inspiration—France.
Why This Recipe Works
Cooking a bone-in turkey breast in a pot ensures supermoist meat. We brown the breast first to add color to the skin and flavor to the pot. We roast the turkey with the vegetables, tightly covered in a low (250-degree) oven, to 155 degrees. Then we uncover the bird, brush it with butter, and broil it to help crisp the skin. The drippings and vegetables form a flavorful base to build a delicious gravy while the turkey rests.
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