2 c. thinly sliced onion [2 medium]
1 cup sliced carrot
1/2 cup thinly sliced celery
2 Tbl. low-sodium soy sauce, divided [or regular]
1 (14 1/2 oz.) can fat-free, less-sodium chicken broth, divided [I use "Better than Bouillon" and make about that much.]
1 (5- to 6- lb.) bone-in turkey breast
1/2 tsp. black pepper
1/4 tsp. salt
2 Tbl. dry sherry or Madeira [subbed in white wine]
2 Tbl. molasses [which I didn't have but I thought I did, so I subbed 1 Tbl. real maple syrup & 1 Tbl. honey]
1 Tbl. all-purpose flour
- Preheat oven to 350 F.
- Combine onion, carrot, and celery in a roasting pan coated with cooking spray. Add 1 Tbl. soy sauce and 2/3 c. broth; stir to coat. Place turkey breast, skin side up, on vegetables. Sprinkle with pepper and salt. Insert meat thermometer into turkey breast, making sure it does not touch bone. [I didn't do the thermometer in the whole time - just checked it when I thought it would be done.] Bake at 350F for 1 hour; baste turkey with 2 Tbl. broth every 30 minutes. [Who would actually measure this? Not me!]
- Combine 2 Tbl. soy sauce, sherry, and molasses. Bake turkey an additional 45 minutes or until thermometer registers 180F, brushing with sherry mixture every 15 minutes. Place turkey on a platter. Cover turkey loosely with foil; let stand 15 minutes. Do not discard drippings.
- Combine remaining chicken broth and flour, stirring with a whisk until well-blended to form a slurry. Drain onion mixture and drippings into a colander over a bowl, reserving both. Place a zip-loc bag inside a 2-cup glass measuring cup or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat*.
- Add reserved onion mixture to pan [I did this the first time I made it but didn't like the chunky veg in the gravy, so now I don't put do that anymore. So I just put the with-fat drippings and slurry in the pan together, without the onion mixture.]; stir in slurry. Bring to a boil; reduce heat and simmer 5 minutes.
- Serve turkey with gravy. Yum!!!
*I didn't do this fat reduction step, but you could if you wanted to.