Difficulty: Easy - for beginners
Serves: 18 servings
â€¢2 medium apples, sliced
â€¢1-1/2 cups sliced leeks (white portion only)
â€¢2-1/4 cups reduced-sodium chicken broth, divided
â€¢1 bone-in turkey breast (6 pounds)
â€¢1 tablespoon canola oil
â€¢2 teaspoons minced fresh rosemary, divided
â€¢3 tablespoons reduced-fat butter
â€¢1/4 cup all-purpose flour
â€¢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.
â€¢ Bake, uncovered, at 325° for 1-3/4 to 2-1/4 hours or until a meat thermometer reads 170°, 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.
â€¢ In a small saucepan, melt butter; add 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. Yield: 18 servings (1-1/3 cups gravy).
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.