First prepare the turkey. For the marinade, combine the salt, sugar, garlic, thyme, oregano, sage, basil, paprika, black pepper, olive oil, and butter in a small bowl. Toss the carrots, celery and onion together in a medium-sized roasting pan. Be sure to use a roasting pan that you can place on the stovetop.

Pour 1 tablespoon of the marinade onto the mirepoix mixture (that’s the carrots, onions, and celery), and toss until the marinade is incorporated. Place the turkey breast in the roasting pan and spread the rest of the marinade over the turkey breast, coating the entire surface area, including under the skin where you can reach it. Cover with plastic wrap and let the turkey marinate overnight in the refrigerator.

The next day, when you’re ready to cook your turkey, preheat your oven to 400 degrees and take the turkey out of the refrigerator to allow it to come back up to room temperature. Roast the turkey breast for about 35 minutes at 400 degrees. Baste the turkey in the pan juices, and add half a cup of water or chicken stock to the roasting pan if it looks dry.

Tent the breast with a piece of foil so it does not burn, and turn the temperature down to 350 degrees. Bake for another 40 minutes, or until a meat thermometer reads 160-165 degrees, and remove from the oven. Transfer the turkey breast to a cutting board to rest, leaving it covered in foil.

Now for the stuffing. Using a slotted spoon, carefully remove any congealed blood from the turkey pan and discard it. Yes, tis the reality of cooking meat! You can do this. Pour off any juices in the roasting pan into a fat separator (if your fat separator has one of those strainer attachments, you may be able to skip the skimming step). In short, you should only have the cooked carrots, celery, and onion in the roasting pan. Place it directly on the stove top over low to medium heat.

Stir the 1½ tablespoons of butter into the roasted vegetables along with the dried dill. Then add 1½ cups of the chicken stock/turkey drippings mixture to deglaze the pan.

Next, add the bread cubes to the pan, and toss the mixture until the bread soaks up all of the liquid. Cook for 10 minutes, stirring occasionally. The stuffing may begin to stick to the bottom of the pan, so add the rest of your turkey drippings/chicken stock mixture to deglaze the pan again, followed by the fresh sage, flat-leaf parsley, thyme, and oregano. Season with salt and pepper to taste, and stir everything together until combined. Use a metal spatula to scrape the bottom of the pan so it does not stick and burn. Cook for another 5 minutes, and remove from the heat. Cover with foil until you are ready to serve.

Now it's time to make the gravy. Pour the turkey fat/olive oil mixture (it will likely be mostly olive oil, as a turkey breast doesn't yield a ton of fat) into a saucepan along with 1 tablespoon of butter. Heat over medium heat, and whisk in 1/3 cup of flour until all the flour is absorbed (about 1 minute) and creates a roux. Stir in the paprika and fresh ground black pepper and then gradually whisk in your turkey drippings and chicken stock mixture to form the gravy. Keep stirring until the gravy has a uniform consistency. Add one teaspoon of soy sauce and salt to taste. Next, whisk in the cornstarch mixture and let simmer for 30 seconds.