Rub butter, salt, pepper and perhaps some poultry seasoning under the skin of the breasts, then place half of the vegetables/parsley in the bottom of the Dutch oven, place the turkey breast side up on top of the vegetables, and then place the rest of the vegetables/parsley around the sides of the bird.
Drizzle the whole thing with about two tablespoons of olive oil, cover, and cook for about 3 ½ hours. If the top isn’t brown enough for you, turn the heat up to 425 and cook uncovered for a few minutes until it reaches the desired brownness.
Remove the turkey to rest for a few minutes, while you pour all of the beautiful liquid/vegetables into a colander over a large container (or just strain all of the liquid from the pot). Discard the vegetables, and use the liquid (there should be two cups, if there's less add water or chicken stock to make up the difference) for gravy, using the standard gravy ratio of three tablespoons of butter, three tablespoons of flour and two cups of liquid. Make a roux with the flour and butter, and then whisk in the hot liquid. Cook the gravy for about 10 minutes, and season to taste.
Carve the breast meat, and serve with the gravy and whatever else you’ve made. Tender, juicy and delicious turkey, is there anything better?
Scott Smith worked as an apprentice chef at d'ell Ugo in London, Bravo, Peter's and Ambrosia restaurants in Indianapolis, and the Uptown Cafe in Bloomington prior to becoming a journalist.