Servings: 12

Ingredients:

• Turkey
  • 4 medium leeks, cut into 1/4-in slices
  • 2 medium granny smith apples, cored and cut into wedges
  • 6 lbs bone-in turkey breast
  • 1 tbs canola oil
  • 2 tsp dried Rosemary
• Gravy
  • Reserved Pan Juices
  • 3 tbs butter
  • 1/4 cups flour
  • 14.5 oz chicken broth

Instructions:

1. Preheat oven to 350°F.
2. Place leeks and apples in the bottom of roaster.
3. Rinse turkey with cold water; pat dry. Place turkey on top of leeks and apples; brush turkey with oil and sprinkle with 1 1/2 teaspoons of the rosemary.
4. Bake 1 hour, 50 minutes to 2 hours, 20 minutes or until thermometer reads 170°F and juices run clear.
5. Remove turkey to carving platter; loosely tent with aluminum foil. Let stand 10 minutes before carving.
6. Meanwhile, strain pan juices through colander into small bowl. Discard leeks and apples.
7. Skim off 1 tablespoon of fat into a small saucepan; add butter. Heat over medium heat until butter is melted; add remaining 1/2 teaspoon rosemary.
8. Stir in flour using a 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.
9. Carve turkey into thin slices; serve with gravy.

Tweaked from Pampered Chef’s Celebrate!

Index Tags: freezer-friendly • fruit • one pot • Recipes • turkey • Weight Watchers© Core