Roast boneless turkey breast with pan gravy

Put the thawed boneless turkey breast in the vegetable pan, rub with oil and the same seasonings, and insert probe thermometers.

Roast at the same temperature, 350F, about an hour and a half.

Baste when about half done.

Pull a little before 165F / 74C and let carryover cooking and resting finish it; 165F is the safe target.

Whisk as much flour as possible into the rendered fat for a roux; add butter and more flour for more gravy and toast a minute for color.

Whisk in stock a little at a time to deglaze and break up lumps, scraping the pan clean; stop a little thinner than wanted as it thickens on cooling. Season with an umami seasoning blend.

Rest and carve the boneless breast.