Melt 1 ½ sticks of butter and remove from heat, add the honey, lemon and orange zest, thyme, and chipotle. Refrigerate until firm. Set aside ½ cup for the gravy.
Loosen the skin of the turkey breast and carefully place the remaining prepared butter underneath. Baste the rest of the turkey and season with salt and pepper.
Melt ¼ of a stick of butter and sauté the onion and the chopped neck of the turkey until golden. Add the carrots, celery, tomato, and stir.
Preheat the oven to 250 degrees Celsius. Place a rack in the roasting pan and put the vegetables around the turkey. Bake for 30 minutes.
Lower the oven temperature to 200 degrees Celsius and place one cup of chicken broth in the roasting pan. Bake until a thermometer reads 175 degrees Fahrenheit (80 degrees Celsius), adding one cup of broth and basting the turkey every 30 minutes.
Strain the juices released by the turkey by pressing and remove the fat. Add the prepared butter we reserved and add the flour, allowing it to cook for about 2 minutes. Let the sauce thicken for about 5 minutes.
Once the turkey has rested for about 15-20 minutes, slice and serve with the chipotle and citrus gravy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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