Roast Turkey Breast With Rosemary Gravy

1. 1

   Preheat oven to 325u00b0. 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. 2

   Bake, uncovered, 1-3/4 to 2-1/4 hours or until a thermometer reads 170u00b0, 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.