Roast Breast of Turkey with Apple Scented Pan Gravy
This moist turkey, fragrant with rosemary and herbs and serve with a delicate gravy, is perfect for any special occasion.
- 4 medium leeks, cut into 1/4-inch slices (about 1 1/2 cups)
- 2 medium Granny Smith apples
- 1 bone-in turkey breast (5-6 pounds)
- 1 tablespoon vegetable oil
- 2 teaspoons Lemon Rosemary Rub (optional)
- Reserved pan juices
- 3 tablespoons butter or margarine
- 1/4 cup all-purpose flour
- 1 can (14 1/2 ounces) chicken broth
Rinse turkey with cold water; pat dry. Place turkey on top of leeks and apples; brush turkey with oil using Chef's Silicone Basting Brush. Sprinkle with 1 1/2 teaspoons of the seasoning mix. Insert Digital Thermometer into thickest part of breast, not touching bone.
Bake 1 hour, 50 minutes to 2 hours, 20 minutes or until thermometer reads 170°F and juices run clear. Remove turkey breast to Reversible Bamboo Carving Board; loosely tent with aluminum foil. Let stand 10 minutes before carving.
Meanwhile, for gravy, strain pan juices through small Stainless Mesh Colander into Small Batter Bowl. Reserve pan juices; discard leeks and apples. Skim off 1 tablespoon fat into (2-qt.) Saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon seasoning mix. Stir in flour using Silicone Flat Whisk. Cook over low heat, stirring constantly, until bubbly. Gradually add remaining pan juices (1/2 cup) and chicken broth; bring to a boil over medium heat. Boil 1 minute, stirring constantly.
Carve turkey into thin slices using Carving Set; serve with gravy.
- 10-12 servings of 4 ounces turkey
- 10-12 servings of 1/4 cup gravy
Nutrients per serving:
Calories 340, Total Fat 19 g, Saturated Fat 6 g, Cholesterol 115 mg, Carbohydrate 5 g, Protein 36 g, Sodium 420 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
4 meat, 1 vegetable
For smaller gatherings or for those who prefer white meat only, a whole turkey breast is a smart alternative to an entire bird.
Wash leeks well to remove any sand or grit. The white and light green areas of the leek are the most tender portions. Slice the white portion along with about 1 inch of pale green portion. Do not use the dark green leaves.
Dried rosemary can be substituted for the Lemon Rosemary Rub, if desired.