1 2½ pound bone-in turkey breast, skin and all visible fat removed
3 medium garlic cloves, finely chopped
1 cup fat-free chicken broth and ¼ teaspoon pepper, divided use
1/8 teaspoon pepper and ¼ teaspoon pepper, divided use
¼ teaspoon salt
1 tablespoon olive oil
1 tablespoon all-purpose flour
Preheat oven to 325F. In a 13 x 9 x 2-inch baking pan, insert a cooling rack, and spray both with cooking spray.
Add 1 cup of broth to pan.
Rub oil onto the turkey, and sprinkle on the salt and 1/8 teaspoon of pepper.
Over medium-high heat, warm up a large non-stick skillet.
Place turkey breast with meatier side down into skillet, and cook for approx. 4 minutes, until golden brown.
Transfer turkey breast to top of rack in backing pan.
Sprinkle garlic over turkey, and rub in.
Cover the turkey with foil tightly. Be sure to spray foil with cooking spray first, turkey side. Roast for 20 minutes.
Baste with remaining ¼ cup broth and roast uncovered for 35 minutes (Instant-read thermometer 165F).
Transfer turkey onto a platter, reserving 1 cup of pan drippings for the gravy and discard the rest.
Let turkey cool for 10 minutes.
Making the gravy: In a small skillet over medium heat, add ½ cup of the drippings with flour, salt and remaining pepper and whisk together until flour has no lumps. Then add remaining ½ cup drippings and whisk constantly until boiling.
Reduce heat and simmer until desired consistency. Add a dash of salt if needed.
Add sides: ½ cup of cooked rice (70 Cal), 1 cup steamed carrots (62 Cal), or 1 cup steamed green beans (24 Cal) – Not included in nutrition info above.