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Roast Turkey Breast with Rosemary Gravy

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


  • 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


  • 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.
  • 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.
  • In a small saucepan, melt butter; add flour and remaining rosemary

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Roast Turkey Breast with Rosemary Gravy (continued)

Directions (continued)

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