ROAST TURKEY BREAST WITH ROSEMARY GRAVY

Roast Turkey Breast with Rosemary Gravy image

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

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 12 servings (1-1/3 cups gravy).

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Fat 3 g fat (1 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 136 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 29 g protein. Diabetic Exchange