Herb Roasted Turkey Breast with Pan Gravy

• 1 (2 lb) boneless, skinless turkey breast (netting attached)
• 2 tsp kosher salt
• 2 carrots, coarsely chopped
• 2 celery stalks, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 c turkey stock
• 3 tbsp butter, at room temperature
• 2 tbsp finely chopped fresh poultry herb mix leaves (or equal parts thyme, sage and rosemary)
• 1 tsp garlic powder
• 1 tsp paprika
• 2 large lemons, finely zested (about 2 lightly packed tsp)
• ½ tsp freshly ground pepper

Gravy

• 2 c turkey stock
• 2 tbsp cold water
• 1 tbsp cornstarch
• 2 tbsp dry sherry or brandy
• 2 tsp whole grain mustard
• ½ c cream
• 1 tbsp butter
• 1 tbsp fresh thyme, chopped
• Kosher salt and freshly ground pepper, to taste

For the turkey: Heat oven to 450°F. Blot turkey dry with paper towels. Sprinkle all over with 2 tsp salt and let stand at room temperature for 15 minutes.

Place carrot, celery, and onion in a large oven-proof skillet or shallow baking pan. Pour turkey stock into skillet. Place turkey atop vegetables.

Stir together room temperature butter, herbs, garlic powder, lemon zest, paprika and pepper in a small bowl. Spread over top of turkey. Place turkey in oven.

Lower oven temperature to 350°F. Roast turkey until an instant-read thermometer inserted into thickest part registers 160°F, about 40-60 minutes. Transfer turkey to a cutting board to rest for at least 10 minutes before carving. Meanwhile, make the gravy.

For the gravy: Scrape the solids and liquid from the skillet into a fine-mesh sieve set over a bowl. Press firmly with the back of a spoon to extract as much liquid as possible. Discard solids. Return the strained liquid to the skillet. (If the turkey roasted in a pan, pour strained liquid into a small saucepan.)

Stir in the turkey stock. Bring to a simmer over medium heat.

Stir together 2 tbsp cold water and cornstarch in a small bowl until smooth, then whisk into the stock mixture. Cook while whisking slowly and steadily until mixture returns to a simmer and thickens, about 2 minutes. Whisk in the sherry or brandy and mustard. Return to a simmer. Whisk in the cream. Add the butter and whisk until melted. Whisk in the thyme.

Season generously with pepper. Taste for salt. Serve warm, with the turkey.