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Last Updated: May 29th, 2012 - 03:07:02
Turkey Breast Provencal with Vegetables
By The National Turkey Federation
Nov 15, 2008, 14:54
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Turkey Breast Provencal with Vegetables
Servings: 12
Meal Type: Entree
Ethnicity: French
Occasions: Easter, New Year's, Mardi Gras, Thanksgiving
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| Amount |
Measure |
Ingredients |
Preparation |
| 1 |
Cup |
reduced-sodium chicken broth |
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| 1/4 |
Cup |
dry white wine |
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| 1/4 |
Cup |
fresh lemon juice |
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| 1 |
Head |
garlic |
cloves separated, unpeeled |
| 1 |
Bag (10 ounces) |
frozen whole onions |
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| 2 |
Teaspoons |
dried rosemary |
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| 1 |
Teaspoon |
dried thyme leaves |
|
| 1/2 |
Teaspoon |
salt |
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| 1/4 |
Teaspoon |
fennel seeds |
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| 1/4 |
Teaspoon |
pepper |
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| 6 |
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Plum tomatoes, quartered |
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| 1 |
Box (9 ounces) |
frozen or fresh artichoke hearts |
slightly thawed |
| 1 |
Box (10 ounces) |
frozen or fresh asparagus spears |
slightly thawed |
| 1 |
Can (3-1/4 ounces) |
pitted black olives |
drained |
| 1 |
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BONE-IN TURKEY BREAST (4-1/2 pounds) |
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Method
- In 9-X 13-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds, and pepper. Cover pan with foil. Bake for 20 minutes at 325 degrees F.
- Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives. Place turkey breast on top of vegetables. Loosely tent turkey with foil and roast 1 hour. Remove foil and bake 1 hour or until meat 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 six cloves of garlic and pan juices.
- Remove skin from reserved garlic. Combine with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth.
- To serve, pass sauce to pour over turkey and vegetables.
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