Roast Turkey Breast With Rosemary Gravy

• 2 medium apples, sliced
• 1-1/2 cups sliced leeks (white portion only)
• 2-1/4 cups reduced-sodium chicken broth, divided
• 1 bone-in turkey breast (6 pounds)
• 1 tablespoon canola oil
• 2 teaspoons minced fresh rosemary, divided
• 3 tablespoons reduced-fat butter
• 1/4 cup all-purpose flour

1. Preheat oven to 325u0b0. 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.
2. Bake, uncovered, 1-3/4 to 2-1/4 hours or until a thermometer reads 170u0b0, 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.
3. 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.

apples, leeks, chicken broth, turkey, canola oil, fresh rosemary, butter, allpurpose

Taken from www.tasteofhome.com/recipes/roast-turkey-breast-with-rosemary-gravy/ (may not work)