Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy

Preheat oven to 400°.

Loosen skin from turkey breast by inserting fingers, gently pushing between skin and meat. Combine oil, cumin, 3/4 teaspoon salt, fennel seeds, 1/2 teaspoon pepper, and garlic, stirring with a whisk. Rub spice mixture under loosened skin and over breast. Place onion, celery, carrot, and thyme sprigs in bottom of a large roasting pan coated with cooking spray. Arrange breast, skin side up, on vegetable mixture. Add stock to pan. Bake at 400° for 1 hour and 30 minutes or until a thermom­eter registers 165°. Remove from oven; place breast on a cutting board. Let stand, covered, 15 minutes. Remove meat from bones. Cut diagonally across grain into 16 slices; discard skin and bones.

Place a large zip-top plastic bag inside a 2-cup glass measure. Pour the stock mixture through a sieve into bag; discard solids. Let stand 10 minutes. Seal bag; snip off 1 bottom corner. Drain stock mixture into a bowl, stopping before fat layer reaches opening. Melt butter in a large saucepan over medium heat. Add 1/2 teaspoon chopped thyme; sauté 1 minute. Add flour; cook 3 minutes or until caramel-colored, whisking constantly. Stir in stock mixture. Increase heat to medium-high. Cook 5 minutes or until slightly thickened, stirring occasionally. Stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve with turkey.

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