Apple-Rosemary Turkey Breast
- 1 (6-pound) bone-in turkey breast
- 1 teaspoon salt
- 1 1/2 teaspoons pepper, divided
- 2 Granny Smith apples, quartered
- 1 onion, quartered and divided
- 8 fresh rosemary sprigs
- 2 fresh sage sprigs
- 1 (12-ounce) can apple juice concentrate, thawed and divided
- 1/2 cup butter or margarine, melted
- 2 cups water
- 1/4 cup all-purpose flour
- Rinse turkey with cold water; pat dry. Sprinkle outside of turkey and cavity with salt and 1 teaspoon pepper; stuff cavity with apple, half of onion, and 6 rosemary sprigs. Loosen skin from turkey breast without detaching it; insert remaining 2 rosemary sprigs and sage beneath skin. Place turkey on a rack in a roasting pan.
- Stir together 1 cup apple juice concentrate and butter. Attach needle to marinade injector, and fill with apple juice concentrate mixture according to directions. Inject marinade into turkey breast several times.
- Bake at 350º for 1 1/2 hours; cover and bake 1 more hour or until meat thermometer registers 175º.
- Remove turkey from pan, reserving 1/2 cup drippings. Cool. Remove onion, apple, and rosemary from cavity, and discard; wrap turkey in plastic wrap, them aluminum foil. Chill 8 hours.
- Bring 2 cups water, remaining apple juice concentrate, and remaining half of onion to a boil in a saucepan; boil 15 minutes. Pour through a wire-mesh strainer into a measuring cup, discarding solids.
- Heat reserved drippings in a heavy saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add apple juice mixture, whisking constantly. Cook, whisking constantly, until thickened. Stir in remaining 1/2 teaspoon pepper. Chill 8 hours.
- Serve warm with turkey and whole-berry cranberry sauce, if desired.
- NOTE: Turkey may be basted with apple juice concentrate mixture every 30 minutes if marinade injector isn't available.
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