INGREDIENTS
1 qt
Chicken or turkey stock, low sodium homemade or store-bought
1
Turkey breast (about 4 to 5 pounds), whole bone-in skin-on
2
Bay leaves
1
Carrot, small
1
large stalk Celery
4
medium cloves Garlic
1
Onion, medium
1/4 cup
Sage, fresh leaves
1/2 tbsp
Fennel seeds, whole
2 tbsp
Flour
1
Kosher salt and freshly ground black pepper
1/2 tsp
Red pepper flakes
2 tbsp
Canola oil
2 tbsp
Butter, unsalted