Mahogany Turkey Breast with Vegetable Gravy - 6 Qt. Roaster
2 cups thinly sliced onions
1 cup sliced carrots
1/2 cup thinly sliced celery
3 Tbsp soy sauce, divided
14½ oz can chicken broth, divided
5 to 6 pound turkey breast
1/2 tsp black pepper
1/4 tsp salt
2 Tbsp dry sherry
2 Tbsp molasses
1 Tbsp all-purpose flour
Preheat Nesco®6 Qt. roaster ovenoven to 350°.
Coat the cook-well with cooking spray. Combine onion, carrot, and celery in the cook-well. Add 2/3 cup broth and 1 Tbsp soy sauce; stir to coat. Place turkey breast, skin side up, on top of vegetables. Sprinkle with salt and pepper. Insert meat thermometer into turkey breast. Bake at 350° for 1 hour; baste turkey with 2 tablespoons broth every 30 minutes.
Combine 2 Tbsp soy sauce, molasses and sherry in a bowl. Bake turkey an additional 45 minutes or until thermometer registers 180°, brushing with sherry mixture every 15 minutes. Place turkey on a platter and cover loosely with tin foil; let stand 15 minutes.
Do not discard drippings.
Combine the remaining chicken broth and flour, stirring with a whisk until well blended. Set aside. Drain the onion mixture and drippings through a strainer into a bowl, reserving both. Place inside a 2-cup glass measuring cup or bowl; let stand 10 minutes (fat will rise to the top).
Drain the drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add the reserved onion mixture and drippings to pan; stir in the previous whisked flour and broth. Bring to a boil; reduce heat and simmer 5 minutes.
Serve turkey with gravy.