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Roast Turkey Breast with Rosemary Gravy
| 2 Medium apples, sliced |
| 1-1/2 Cups sliced leeks (white portion only) |
| 2-1/4 Cups TURKEY BROTH OR reduced-sodium chicken broth, DIVIDED |
| 1 (6 Pound) BONE-IN TURKEY BREAST |
| 1 Tablespoon canola oil |
| 2 Teaspoons minced fresh rosemary, DIVIDED |
| 3 Tablespoons reduced-fat butter |
| 1/4 Cup all-purpose flour |
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- 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.
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Nutrition Facts
Serving Size 4 Ounces cooked turkey with 1 tablespoon gravy |
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| Amount Per Serving |
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| Calories 151 |
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| % Daily Value* |
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| Total Fat 3g |
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| Saturated Fat 1g |
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| Cholesterol 81mg |
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| Sodium 136mg |
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| Total Carbohydrate 2g |
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| Protein 29g |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
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Calories: |
2000 |
2500 |
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| Total Fat |
Less than |
65g |
80g |
| Sat Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
| Fat 9 |
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Carbohydrate 4 |
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Protein 4 |
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