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Roast Turkey Breast with Rosemary Gravy

A velvety gravy coats this remarkably tender and juicy turkey breast that’s perfect for a holiday get-together. Rebecca Clark — Warrior, Alabama

18 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing

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 all-purpose flour

Directions

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.
Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until a meat
thermometer reads 170°, basting every 30 minutes. Cover loosely
with foil if turkey browns too quickly. Cover and let stand for 15
minutes before carving, reserving 1/4 cup pan juices. Discard apples
and leeks.
In a small saucepan, melt butter; add flour and remaining rosemary
until blended, stirring constantly. Skim fat from pan juices.

2 of 2

Roast Turkey Breast with Rosemary Gravy (continued)

Directions (continued)

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: 18 servings (1-1/3 cups gravy).

Nutrition Facts: 4 ounces cooked turkey with 1 tablespoon gravy equals 151 calories, 3 g fat (1 g saturated fat), 81 mg cholesterol, 136 mg sodium, 2 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchange: 4 lean meat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer