Directions:
- 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 1-1/2 teaspoons 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, 1-3/4 to 2-1/4 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 1/4 cup pan juices. Discard apples and leeks.
- In a small saucepan, melt butter; add 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. Yield: 12 servings (1-1/3 cups gravy).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.28 Kcal (851 kJ) | ||
| Calories from fat | 43.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.83g | 7% | |
|---|---|---|---|
| Cholesterol | 75.58mg | 25% | |
| Sodium | 1489.83mg | 62% | |
| Potassium | 810.74mg | 17% | |
| Total Carbs | 12g | 4% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 25.86g | 52% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 100.49 Kcal (421 kJ) | ||
| Calories from fat | 21.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 7% | |
|---|---|---|---|
| Cholesterol | 37.36mg | 25% | |
| Sodium | 736.46mg | 62% | |
| Potassium | 400.77mg | 17% | |
| Total Carbs | 5.93g | 4% | |
| Sugars | 1.03g | 8% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 12.78g | 52% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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