Agave-Glazed Turkey Breast with Sherry Gravy

Ingredients

• Special equipment: A roasting pan fitted with a V-shaped rack; an instant-read thermometer
• 1 cup dry or medium-dry sherry
• ¹/₃ cup sherry vinegar
• 3 tablespoons agave nectar
• 1 cup water
• 1 medium onion
• Freshly ground black pepper
• + 8 more ingredients
• • Fine sea salt
  • 1 5- to 6-pound turkey breast with skin and bones
  • Freshly ground black pepper
  • Salt
  • 1 to 3 tablespoons sherry vinegar
  • ¹/₃ cup all-purpose flour
  • ½ cup water
  • 3 cups brown turkey stock, chicken stock, or reduced-sodium broth

Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes). Let turkey stand at room temperature 1 hour. Heat oven to 425°F with rack in lower third. Position turkey on...

View full recipe at Epicurious