Roast Turkey Breast with Rosemary Gravy

posted by 1 year ago


2 medium apples, sliced

1 ½ cups sliced leeks (white portion only)

2 ¼ cups gluten free chicken stock, divided

1 bone-in turkey breast (6 pounds)

1 Tbs canola oil

2 tsp minced fresh rosemary, divided

3 Tbs butter

¼ cup gluten free, all-purpose flour


Preheat oven to 325°. 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 ½ tsp rosemary. With fingers, carefully loosen skin from the turkey breast; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Bake, uncovered, 1 ¾ to 2 ¼ hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven; tent with foil. Let stand 15 minutes before carving, reserving ¼ cup pan juices. Discard apples and leeks. In a small saucepan, melt butter; add gluten free flour and remaining rosemary until blended, stirring constantly. 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. (Serves: 12)

tags:  roast turkey breast with rosemary gravy, turkey, poultry, gravy
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