COCOTTE RECIPE RECIPES

Steps:

• "Preheat oven to 250F. TURKEY: with poultry shears, remove the ribs and back bone from the breast. Trim up the fat and any over hanging skin. Pat breast dry with paper towels. Salt well with kosher salt and freshly ground black pepper. Heat a dutch oven over medium high heat with 2 tablespoons EVOO. When the oil is shimmering, place the breast in skin side down. Add the onion, carrots, celery, garlic, thyme, and bay leaf. Continue to cook for 12-15 minutes, tilting the breast as needed to brown all of the skin, stirring the aromatics at the same time so they brown and create fond on the bottom of the pan. Flip the breast in the pan so the skin is facing up. Turn off heat. Place a piece of foil large enough to cover the pan completely. Place the lid on top of the foil and crimp the foil to create a nice seal. Place the pan in the oven and roast for 1 1/2 - 1 3/4 hours or until internal temp reaches 165F. Remove breast from pot and place on cutting board. Tent with foil and allow to rest for 30 minutes. GRAVY: Place the pot with aromatics over medium-high heat and allow to cook for 15 minutes to reduce it down. Sprinkle the flour over the contents of the pot and stir well for 2-5 minutes to create a roux. SLOWLY add the chicken broth whisking constantly, scraping the sides and corners to ensure all of the flour and fond is incorporated into the gravy. Bring to simmer, reducing down to about 2 1/2 cups, about 10-15 minutes. Strain the gravy through a fine strainer into a serving bowl. Slice the turkey and serve with gravy."