This turkey breast is the most moist, juicy, delicious I’ve ever made, really!

1. Wash and pat dry the turkey and then season well with salt and pepper, all over.

2. In a dutch oven, heat the oil over medium-high heat, place the turkey skin side down, sprinkle in the veggies all around the meat along with the thyme and bay leaf.

3. Brown the turkey on all sides, this will take from 10-15 min, stirring the veg too so that they don’t get over done.

4. Once the bird is nicely golden, turn it skin side up and cover the pot tightly with foil to get a good seal and trap in all the moisture. Cover the dutch oven with it's lid and roast the bird in a preheated oven at 250° for 1 1/2 – 1 3/4 h, or until the turkey registers 165° internal temperature.

5. Remove the turkey breast to a board and tent with foil to keep it warm.

6. Place the pot back on the stovetop over medium heat and reduce the turkey juices and veg for 15 min.

7. Now comes the gravy, and isn’t that the best part about eating turkey?

Sprinkle the Flour over the now reduced juices and veggies, stirring constantly and cook for 2-5 min, until the flour turns nice a toasty-brown. Slowly pour in the broth, whisking all the while. Reduce the heat to a simmer and cook the gravy for 10-15 min, until it reduces down to about 2 1/2 cups. Pour the finished gravy through a sieve and remove the vegetables.

Enjoy!