2 Medium apples, sliced
1-1/2 c sliced leeks (white portion only)
2-1/4 c TURKEY BROTH OR reduced-sodium chicken broth, DIVIDED
1 (6 lb) BONE-IN TURKEY BREAST
1 tbsp canola oil
2 tsp minced fresh rosemary, DIVIDED
3 tbsp reduced-fat butter
1/4 c all-purpose flour
Arrange apples and leeks in a 2-inch deep 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 and rub rosemary mixture under the skin. Replace skin and secure skin with toothpicks.
Roast, uncovered, at a preheated 325 degree F oven for 1-3/4 to 2-1/4 hours or until a meat thermometer reads 165 to 170 degrees F, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly.
Cover and let stand for 15 minutes before carving, reserving 1/4 cup pan juices. Discard apples and leeks.
For the gravy: In a small saucepan, melt butter. Stir in flour and remaining rosemary until blended, stirring constantly. Skim fat from pan juices. 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.
Serving Size: 4 Ounces cooked turkey with 1 tablespoon gravy
151 Total Calories
3 g Total Fat
1 g Saturated Fat
81 g Cholesterol
136 mg Sodium
2 g Total Carbohydrates
29 g Protein