- 1 whole bone-in, skin-on turkey breast (mine have been about 5½ pounds)
- Kosher salt and pepper
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 4 garlic cloves, smashed
- ⅓ cup (42g) all-purpose flour (may use gluten-free if needed)
- 3 cups low-sodium chicken broth, divided use
- ½ cup water
- 2 sprigs fresh thyme
- 2 bay leaves