- 1 [5-pound / 2.27-kg] whole turkey breast, bone-in with skin
- 3/4 teaspoon [3.75 mL] salt
- 1/2 teaspoon [2.5 mL] freshly ground pepper
- 8 bacon slices
- 1/2 cup [125 mL] water
- 12 small new red potatoes [approximately 2 pounds / 900 g]
- 3/4 teaspoon [3.75 mL] thyme
- 1/4 cup [60 mL] freshly chopped parsley
- 3 medium green onions, white parts only, minced
- 2 tablespoons [17.5 g] all-purpose flour
- 2 cups [500 mL] homemade turkey broth
or
1 cup [250 mL] chicken broth concentrate
+
1 cup [250 mL] water
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- Preheat oven to 350°F [180°C].
- Season turkey breast with 1/4 teaspoon [1 mL] of the salt and 1/4 teaspoon [1 mL] of the freshly ground pepper.
- Lay bacon slices all along the turkey breast.
- Transfer covered turkey breast onto the rack of a roasting pan.
- Pour water into the roasting pan.
- Roast turkey breast into preheated oven for 30 minutes, basting often with cooking liquid.
- Well-scrub then half red potatoes; arrange all around the turkey breast.
- Season potato halves with remaining 1/2 teaspoon [2.5mL] salt, 1/4 teaspoon [1 mL] freshly ground pepper, and thyme.
- Turn potato halves over to coat them well with cooking juices and seasonings.
- Roast turkey breast turning potato halves often for approximately 75 to 90 minutes more, until a meat thermometer inserted into the thickest part of the breas indicates 170°F [76°C].
- Transfer done turkey breast and potatoes onto a serving plate; cover loosely with al foil and reserve, into turned-off warm oven.
- Remove excess cooking liquid from roasting pan leaving in only 2 tablespoons [30 mL] cooking juices.
- Transfer roasting pan on the stove over medium-low heat, covering two burners.
- Add freshly chopped parsley and minced white parts of green onions; stir until softened, for approximately 1 minute.
- Sprinkle flour all over; cook whipping, for 1 minute.
- Still whipping, pour in homemade turkey broth or diluted chicken broth concentrate; bring to just a boil.
- Leave to simmer slowly until slightly thickened, for approximately 5 minutes.
- Pour gravy into a sauceboat and serve, along with turkey breast and red potatoes.
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