- 1 tablespoon all-purpose flour
- 6 pounds Butterball® Breast of Turkey, thawed if frozen
- 3 large sweet potatoes, peeled, cut into 1-inch slices
- 2 medium Granny Smith apples, peeled, chopped
- 1 medium onion, sliced into rings
- 1/2 cup frozen apple juice concentrate, thawed
- 1 1/2 teaspoons coarsely ground black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon La Choy® Soy Sauce
- 2 tablespoons cornstarch
- 1/4 cup water
- Preheat oven to 350 degrees F. Add flour to large oven-cooking bag; close bag and shake gently to coat inside of bag with flour. Place bag in 15×10-inch baking pan. Remove gravy packet from turkey breast; refrigerate for another use or discard. Dry turkey breast with paper towels. Place turkey breast, potatoes, apples and onion in bag.
- Mix juice concentrate, pepper, thyme and soy sauce in small bowl; pour over ingredients in bag. Close bag with tie; cut 6 (1/2-inch-long) slits in top of bag to vent.
- Bake 1-1/2 to 1-3/4 hours, or until meat thermometer inserted in thickest part of turkey breast reaches 170 degrees F. Let stand 5 minutes.
- Cut bag open carefully. Transfer turkey breast to cutting board; set aside. Place sweet potatoes on serving platter; cover to keep warm. Pour apple juice mixture from bag into 1-quart microwavable cup or bowl (there should be about 2 cups); set aside. Mix cornstarch and water until well blended; stir into apple juice mixture. Microwave on HIGH 2-1/2 minutes, or until thickened, stirring after each minute.
- Carve turkey breast. Serve with the sweet potatoes and sauce.