Roast Turkey Breast with Rosemary Gravy |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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A velvety gravy coats this remarkably tender and juicy turkey breast thatâs perfect for a holiday get-together. Rebecca Clark â Warrior, Alabama Ingredients:
2 medium apples, sliced |
1-1/2 cups sliced leeks (white portion only) |
2-1/4 cups reduced-sodium chicken broth, divided |
1 bone-in turkey breast (6 pounds) |
1 tablespoon canola oil |
2 teaspoons minced fresh rosemary, divided |
3 tablespoons reduced-fat butter |
1/4 cup king arthur unbleached all-purpose flour |
Directions:
1. Preheat oven to 325°. Arrange apples and leeks in a roasting pan; add 1 cup broth. Place turkey breast over apple mixture. In a small bowl, combine oil and 1-1/2 teaspoons rosemary. With fingers, carefully loosen skin from the turkey breast; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks.
2. Bake, uncovered, 1-3/4 to 2-1/4 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven; tent with foil. Let stand 15 minutes before carving, reserving 1/4 cup pan juices. Discard apples and leeks.
3. In a small saucepan, melt butter; add flour and remaining rosemary until blended, stirring constantly. Gradually add pan juices and remaining broth to saucepan. Bring to a boil. Cook and stir for 1 minute or until thickened. Serve with turkey. Yield: 12 servings (1-1/3 cups gravy).
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