Roast Turkey Breast with Rosemary Gravy Recipe

5 4 4
Roast Turkey Breast with Rosemary Gravy Recipe
Roast Turkey Breast with Rosemary Gravy Recipe photo by Taste of Home
Publisher Photo

Roast Turkey Breast with Rosemary Gravy Recipe

Read Reviews
5 4 4
Publisher Photo
A velvety gravy coats this remarkably tender and juicy turkey breast that’s perfect for a holiday get-together. Rebecca Clark — Warrior, Alabama
Recommended: Our Best Fall Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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

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 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.
Originally published as Roast Turkey Breast with Rosemary Gravy in Healthy Cooking October/November 2009, p35

Popular Videos

  • 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
  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.
Originally published as Roast Turkey Breast with Rosemary Gravy in Healthy Cooking October/November 2009, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Turkey Breast with Rosemary Gravy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lori32779 User ID: 6115911 107134
Reviewed Nov. 18, 2012

"I have made this twice and am making again for Thanksgiving per family request. I do not use a turkey breast, instead I use a whole turkey (14 lb) and double the recipe. It is so moist and the gravy is amazing!"

MY REVIEW
MusicalMegan User ID: 4142280 166651
Reviewed Nov. 7, 2012

"Made this last year along with a whole turkey because we had a HUGE crowd and this disappeared FAST! Only making this recipe this year! For fewer people and fewer calories."

MY REVIEW
shellytow1 User ID: 1567417 183709
Reviewed Oct. 14, 2012

"Very good! Have made several times. : )"

MY REVIEW
cgriffin73 User ID: 2519319 115929
Reviewed Sep. 26, 2010

"This is delicious! I've made it several times, even for Christmas!"

Loading Image