Turkey Breast en Cocotte with Pan Gravy

Name: Turkey Breast en Cocotte with Pan Gravy
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 , turkey breast, whole, bone-in (6- to 7-pound); , Salt and ground black pepper; 2 tablespoons, olive oil; 1 , medium onion, chopped medium; 1 , medium carrot, chopped medium; 1 , celery rib, chopped medium; 6 , medium garlic cloves, peeled and crushed; 2 sprigs, fresh thyme; 1 , bay leaf; 1/4 cup, unbleached all-purpose flour; 4 cups, low-sodium chicken broth

Main Courses
Europe
French
Poultry
Turkey
Holiday

Appears in America's Test Kitchen TV

Cooking a turkey breast is a great alternative to tackling the whole bird; it’s easy to handle and full of white meat.

SERVES 6 to 8

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