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Thanksgiving Turkey for Two

Thanksgiving turkey for two is roasted in a 9x13-inch pan until the thickest part of the breast reaches 165°F. Rest the turkey before carving, then use the pan drippings to make a smooth, savory gravy.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Resting 20 minutes
Total Time 2 hours 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Roast the turkey
  • 1 turkey breast 3-pound, bone-in, skin-on, thawed
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 0.5 tsp dried thyme
  • 1 yellow onion medium, quartered
  • 3 cups low-sodium chicken broth divided
Make the gravy
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour

Equipment

  • 1 9x13-inch roasting pan

Method
 

Roast the turkey
  1. Heat the oven to 350°F.
  2. Set a rack in a 9x13-inch roasting pan.
  3. Pat the turkey dry.
  4. Rub the turkey all over with the olive oil.
  5. Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper, and the thyme.
  6. Arrange the onion in the pan.
  7. Set the turkey on the rack.
  8. Pour 1 cup broth into the pan.
  9. Roast for 1 1/2 to 2 hours, until the thickest part of the breast reaches 165°F.
  10. Transfer the turkey to a cutting board.
  11. Tent it loosely with foil.
  12. Rest it for 20 minutes before carving.
Make the gravy
  1. Pour the pan drippings through a fine-mesh strainer into a measuring cup.
  2. Discard the solids.
  3. Melt the butter in a medium saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the remaining 2 cups broth and the strained drippings.
  6. Bring to a simmer.
  7. Cook for 3 to 5 minutes, whisking, until thickened.
  8. Season the gravy with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Notes

For the juiciest turkey, check the temperature in the thickest part of the breast without touching the bone. Refrigerate leftovers for up to 3 days; freezing is suitable for up to 2 months. For a gluten-free gravy, substitute a gluten-free all-purpose flour blend for the all-purpose flour.