Roast Turkey Breast with Apple Gravy

Servings: 12


    • Turkey

    • 4 medium leeks, cut into 1/4-in slices
    • 2 medium granny smith apples, cored and cut into wedges
    • 6 lbs bone-in turkey breast
    • 1 tbs canola oil
    • 2 tsp dried Rosemary
    • Gravy

    • Reserved Pan Juices
    • 3 tbs butter
    • 1/4 cups flour
    • 14.5 oz chicken broth


  1. Preheat oven to 350°F.
  2. Place leeks and apples in the bottom of roaster.
  3. Rinse turkey with cold water; pat dry. Place turkey on top of leeks and apples; brush turkey with oil and sprinkle with 1 1/2 teaspoons of the rosemary.
  4. Bake 1 hour, 50 minutes to 2 hours, 20 minutes or until thermometer reads 170°F and juices run clear.
  5. Remove turkey to carving platter; loosely tent with aluminum foil. Let stand 10 minutes before carving.
  6. Meanwhile, strain pan juices through colander into small bowl. Discard leeks and apples.
  7. Skim off 1 tablespoon of fat into a small saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon rosemary.
  8. Stir in flour using a nylon spiral 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.
  9. Carve turkey into thin slices; serve with gravy.

Tweaked from Pampered Chef’s Celebrate!

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1 Comment so far »


    D³ » Blog Archive » Thirteen Discombobulated Thoughts About Thanksgiving, 19th said

    November 22 2007 @ 3:30 pm

    [...] Previously, my traditional Thanksgiving meal when I am hostess has been Roast Turkey Breast with Apple Gravy, Cran-Apple Sweet Potato Bake, steamed green beans with almonds, cranberry sauce, salad, pumpkin pie, and upside down apple pie. [...]

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