1 bottle dry white wine
3 stalks of celery, chopped
2 carrots, chopped
1 large onion, chopped
1 tablespoon peppercorns
1 bay leaf
3 cloves garlic, smashed
1 whole turkey breast (about 6 pounds), boned and tied by the butcher (ask to reserve the bones)
3 tablespoons butter, at room temperature
3 tablespoons all-purpose flour
1 tablespoon butter
6 small red apples, halved
1/4 cup white wine
1 tablespoon chopped fresh thyme
1. In an ovenproof saucepot large enough to hold the turkey breast, over high heat, combine wine, celery, carrots, onion, peppercorns, bay leaf, garlic, and bones. Press down bones and add enough cold water to cover.
2. Bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Skim off and discard any foam. Finely strain stock into a large bowl.
3. Preheat oven to 350° F. In the same saucepot over medium-high heat, place turkey breast. Pour in strained stock until the liquid reaches halfway up the turkey. Bring to a simmer.
4. Cover saucepot and place turkey in oven. Braise 45 minutes to an hour, basting occasionally, until internal temperature registers 165° F.
5. To prepare the gravy, strain the braising liquid and pour into a large measuring cup. Add reserved stock to measure 3 cups. Pour into a saucepan over medium-high heat. Bring to a simmer.
6. In a small bowl, combine butter and flour until smooth.
7. Whisk flour mixture into simmering liquid I teaspoon at a time. Simmer 30 minutes, or until thickened. Season with salt and pepper to taste.
8. For the apples, melt butter in a large skillet over medium heat. Add apples, skin side up; cook, 10 to 15 minutes, or until tender and caramelized.
9. Add white wine and thyme; bring to a boil and cook 5 minutes, or until liquid is reduced by half. Serve with sliced turkey and gravy.
Serves 6. Per serving: 211 calories, 5.5 g fat (3 g saturated), 10 g carbohydrates, 24 g protein, 1.5 g fiber, 90 mg sodium (4% Daily Value).