• 1 (5- to 6- pound) bone-in, skin-on turkey breast, patted dry
• 2 Tbsp olive oil
• 3 tsp kosher salt, divided, plus more to taste
• 1 tsp black pepper, divided, plus more to taste
• 1 3/4 pound medium-size red potatoes, halved
• 4 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces (about 2 cups)
• 1 small sweet onion, cut lengthwise into eighths
• 3/4 C dry white wine
• 2 Tbsp all-purpose flour
• 1 Tbsp white wine vinegar
• 1 1/2 tsp chopped fresh sage, plus sage leaves for garnish
Preheat oven to 325 degrees. Brush turkey with oil; sprinkle with 2 Tbsp of the salt and 1/2 tsp of the pepper. Place in a large broiler-safe Dutch oven. Bake in preheated oven, uncovered, until golden brown, about an hour. Do not turn oven off. Remove pot from oven. Arrange potatoes, carrots, and onion around turkey; set aside. Whisk together wine, flour, vinegar, chopped sage, and remaining salt and 1/2 tsp pepper in a small bowl. Pour evenly over vegetables. Cover and bake at 325 degrees until vegetables are fork-tender and a thermometer inserted into thickest portion of meat registers 160 degrees for 1 hour, 10 minutes to 1 hour, 25 minutes. Without removing pot from oven, carefully uncover, and increase oven temperature to broil. Broil until turkey is golden brown, 8 to 10 minutes. Remove pot from oven. Transfer turkey to a cutting board. Let rest 15 minutes; turkey temperature will continue to rise to 165 degrees. Season vegetables to taste with additional salt and pepper. Carve turkey into 1-inch-thick slices. Arrange meat and vegetables on a platter. Whisk gravy until combined; drizzle over sliced turkey and vegetables. Garnish with fresh sage leaves and additional pepper, if desired.
