PREPARATION:

Method:

1. Preheat the oven to 350 degrees F. Rub the turkey all over with the olive oil, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 1 3/4 to 2 hours or until an instant-read thermometer registers 160 degrees F.
2. Transfer the turkey to a cutting board, cover and let rest for 30 minutes. Place roasting pan on a burner over medium high heat. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the stock, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and cook until gravy has thickened, about 3 minutes. Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.
3. Carve the breast and serve with the gravy.

   Editor's Note: Make sure to think green when buying your turkey, and look for locally-grown vegetables.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Gettin' Kind of Saucy Episode of Emeril Green.

6. WATCH VIDEO: Emeril Recipes