Print Options

 
 
 Print
Roast Turkey Breast with Rosemary Gravy Recipe

Roast Turkey Breast with Rosemary Gravy Recipe

A velvety gravy coats this remarkably tender and juicy turkey breast that’s perfect for a holiday get-together. Rebecca Clark — Warrior, Alabama
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing YIELD:12 servings

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

  • 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).
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer