Preheat oven 450F/232C degrees

Make the marinade

• Add all the marinade ingredients into a small bowl - garlic, dilll, parsley, mustard, honey, extra virgin olive oil, duck fat, paprika, red pepper flakes black pepper and salt. Mix to combine.
  2 tablespoons grated garlic, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1/4 cup whole grain mustard, 1/4 cup raw honey, 2 tablespoons extra virgin olive oil, 2 - 3 tablespoons duck fat, 2 teaspoons smoked paprika, 2 teaspoons red pepper flakes, 2 teaspoons freshly ground black pepper, 1 1/2 tablespoons kosher salt

Season the Vegetables and Turkey

• In a large cast iron pot equipped with a tight cover, add the vegetables - onions, carrots, potatoes and lemon. Use 1 to 2 tablespoons of the marinade and mix to coat.
  1 large red onion, 4 medium carrots, 8 - 10 fingerling potatoes, 1 large lemon
• Place the turkey breast onto of the veggies. Season it all over with the remaining marinade.
  6 1/2 pounds whole bone-in turkey breast
• Cover tightly with the lid or cover tightly with aluminum foil.

  Note: For the bone-in turkey breast, the covered lid may not work. I used aluminum foil to cover the entire pot.

Steam-Roast the Turkey

• Place the cast iron pot on a sheet pan for easy handling.
• Transfer to the oven and steam roast for 1 1/2 hours.
• Remove from the oven. Carefully remove foil cover. Reduce the oven temperature to 350F/177C degrees.
• Return the cast iron pot with the turkey, uncovered, to the oven. Roast for 25 to 30 minutes until the turkey breast reaches 175F to 185F degrees. Remove from the oven and rest for 15 minutes before carving.

Make the Gravy

• While the turkey is roasting, make a roux. In a small saucepan, add the butter and melt over medium heat. Sprinkle in the flour while using a spatula or whisk to combine. Reduce heat to medium-low and continue wisking occasionally for 10 to 12 minutes until lightly golden.
  1 ounce butter, 1 ounce all purpose flour
• Use the pan drippings from the cast iron pan and slowly pour into the roux, while whisking, Add enough water to make 2 cups liquid. Reduce heat and cook until the gravy thickens to desired thickness. About 10 to 12 minutes. Turn off the stove.
  pan drippings from toasted turkey breast, enough water to make 2 cups of total liquid

Carve turkey and serve with vegetables and gravy. Enjoy.