Ingredients
Directions
Preheat the oven to 375ºF.
Remove the turkey breast roast from the packaging. Remove netting, if netted, and pat dry with a paper towel.
Lay out the prosciutto on a clean work surface and place the turkey on top.
Tightly wrap the prosciutto around the roast and transfer to a roasting pan fitted with a rack.
Cover the turkey loosely with foil and roast for about 1 hour.
While the turkey is cooking, heat a heavy-bottomed pot or Dutch oven over medium-high heat.
Add the butter and once melted, add the onion, celery, and garlic. Sauté until beginning to soften.
Add the flour and stir to make a roux.
Add the tomatoes, broth, oregano, sage, and lemon juice and bring to a simmer. Cook for about 20 minutes, stirring frequently, and reserve.
After 1 hour, remove the foil and cook for another 30-45 minutes or until a thermometer inserted in the center reads 165ºF.
Remove from the oven and allow to rest for at least 10 minutes or more.
Slice and place on a platter. Serve with the gravy on the side.
