TURKEY
BREAST PROVENCAL WITH
VEGETABLES
Yield:
12
Ethnicity: French
Meal Type: Main Course, Entrée
Occasion: New Year's, Grandparents
Day,
Easter
Preparation Method: Roast
Product Type: Bone-In Breast
Ingredients:
1 Cup TURKEY BROTH or reduced-sodium chicken
broth
1/4 Cup dry white wine
1/4 Cup freshly squeezed lemon
juice
1 Head garlic, cloves separated,
unpeeled
1 Bag (10 ounces) frozen whole petite
onions
2 Teaspoons dried rosemary,
crushed
1 Teaspoon dried thyme leaves
1/2 Teaspoon kosher salt
1/4 Teaspoon fennel seeds,
crushed
1/4 Teaspoon black pepper
6 plum tomatoes, quartered
1 Box (9 ounces) frozen or fresh
artichoke
hearts, slightly thawed
10 ounces frozen or fresh asparagus
spears,
slightly thawed
1 Can (3-1/4 ounces) pitted black
olives,
drained
As needed olive oil, salt and black
pepper
1 4-1/2 pounds BONE-IN TURKEY
BREAST
Directions:
-
In 9-X 13-inch baking pan combine broth, wine,
lemon juice, garlic,
onions, rosemary, thyme, salt, fennel seeds
and pepper. Cover pan with
foil. Heat 20 minutes in a preheated 325
degree F oven.
-
Remove pan from oven. Add tomatoes, artichoke
hearts, asparagus and
olives in a pile in the center of the
pan.
-
Rub turkey breast with olive oil and sprinkle
with salt and pepper.
Place turkey breast, breast side up, on top of
vegetables. Float foil
over top of turkey and roast 1 hour. Remove
foil and roast an
additional 1 hour or until food thermometer
inserted in thickest part
of breast registers 170 degrees F. Baste
turkey and vegetables
frequently with pan juices.
-
Remove turkey and vegetables to a serving
platter. Reserve 6 cloves of
garlic and pan juices.
-
Remove any skin from reserved garlic. Combine
garlic with pan juices in
food processor bowl, fitted with metal blade.
Process 30 to 60 seconds
until mixture is smooth. Reheat sauce to a
simmer.
- To serve, pass sauce to pour over turkey and vegetables.