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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


  1. Heat oven to 350 degrees F.
  2. Cut leeks into 1/4-inch slices; place in bottom of Deep Dish Baker. Core and wedge apples using Apple Wedger; add to leeks.
  3. 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.
  4. 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.
  5. 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.
  6. Carve turkey into thin slices using Carving Set.
  7. 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

Recipe credit: Pampered Chef

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