Roast Breast of Turkey with Apple Scented Pan Gravy
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 Pantry Rosemary Herb Seasoning Mix, divided
Reserved pan juices
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 (14 1/2 ounce) can chicken broth
Heat oven to 350 degrees F.
Cut leeks into 1/4-inch slices; place in bottom of Deep Dish Baker. Core
and wedge apples using Apple Wedger; add to leeks.
Rinse turkey with cold water; pat dry. Place turkey on top of leeks and
apples; brush turkey with oil using Pastry Brush. Sprinkle with 1 1/2 teaspoons
of the seasoning mi. 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 Oval Carving Platter Set;
loosely tent with aluminum foil. Let stand 10 minutes before carving.
Meanwhile, for gravy, strain pan juices through small Colander into small
Colander Bowl. Reserve pan juices; discard leeks and apples. Skim off 1 tablespoon
fat into Small (2-quart) Saucepan; add butter. Heat over medium heat until butter
is melted; add remaining 1/2 teaspoon seasoning mi. Stir in flour using 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.
Carve turkey into thin slices using Carving Set.
Serve with gravy.
Yield: 10-12 servings
Nutrients per serving: (4 ounces turkey, 1/4 cup gravy): 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