Roast Breast of Turkey with Apple Scented Pan Gravy

Both Mom and I have made this and it is Excellent! Serve it with Roasted Vegetables such as beets, parsnips, leeks, and baby carrots that have been tossed in Garlic, olive oil, rosemary, and salt before placing in the oven! The variety of colors is stunning!
Thanksgiving 2001

Roast Breast of Turkey with Apple Scented Pan Gravy
(PChef)

Turkey
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 teaspoon Pantry Rosemary Herb Seasoning Mix, divided
Gravy

Reserved pan juices
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 can (14 1/2 ounces) chicken broth



Directions:
1. Preheat oven to 350°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.

2. 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 mix. Insert Digital Thermometer into thickest part of breast, not touching bone.

3. 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.

4. 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-qt.) Saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon seasoning mix. 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.

5. 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