Roast Turkey Breast

1 boned turkey breast (AT ROOM TEMP)

3 tbsp butter

4 sprigs thyme 

1 garlic bulb, halved crossways 

1/2 cup white wine

Salt & pepper

1 tbsp flour 

1 cup chicken stock

Method

Preheat oven to 230ºc.

Cut 2 tbsp of butter into small chunks and insert under the skin of the turkey.

Place the turkey skin side up into a roasting pan with thyme, garlic, wine and sprinkle with lots of salt and pepper

Roast the turkey for 15mins at this high temp to seal the skin, then reduce to 180ºc and roast for 30 minutes per kilo. The internal temp should be 70ºc. 

Rest in a warm place for 15minutes. 

In the roasting pan melt the remaining butter and stir in the flour to form a smooth paste. 

Add the chicken stock and stir until you have a smooth rich gravy.