Whole Turkey Breast with Walnut-Raisin Stuffing and Gravy

1. To prepare stuffing, melt 2 tablespoons butter in a large nonstick skillet over medium-low heat. Add leeks, carrot and celery; cover and cook, stirring occasionally, until softened, about 10 minutes. Season with salt and pepper and transfer to a large bowl. Melt remaining 6 tablespoons butter in skillet and add to vegetables. Add bread cubes, raisins, walnuts, poultry seasoning and enough broth to moisten, about 2 cups. Mix well.
2. Preheat oven to 325F.
3. To prepare turkey, rinse turkey under cold water and pat dry. Slip fingers underneath skin to make a pocket. Fill pocket with about one-third of the stuffing. Transfer remaining stuffing to a casserole dish. Place turkey on rack in roasting pan; brush with 2 tablespoons melted butter and sprinkle with 1/2 teaspoon salt and pepper. Pour 3 cups water into pan.
4. Roast, basting occasionally and adding water to pan as necessary, until a meat thermometer inserted in thickest part of breast registers 170F, about 2 1/4 hours. Cover turkey with aluminum foil after the first hour of roasting.
5. During last 30 minutes, pour 2/3 cup broth over reserved stuffing, cover and place in oven with turkey. Bake 20 minutes; uncover, and continue baking 10 minutes.
6. Transfer turkey to serving platter. Pour pan drippings into 4-cup measuring cup and let stand 5 minutes. Pour fat that rises to the top into a small measuring cup; if necessary add melted butter to make 1/3 cup.
7. Add broth to remaining drippings to make 3 cups.
8. Place roasting pan on stove over low heat. Add the 1/3 cup fat mixture. Whisk in flour. Add broth mixture and cook, whisking to loosen browned bits on bottom, until thickened, about 5 minutes. Season with remaining salt and pepper. Carve turkey and serve with stuffing and gravy.

Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007).