This roasting turkey breast recipe uses vegetables and spices for a tasty, but easy to make festive meal. Serves 5, so don’t look for a lot of leftovers.
1 C reduced sodium chicken broth
1/4 C dry white wine
1/4 C lemon juice
6 cloves of garlic, unpeeled
1 (10 oz) bag whole petite onions, frozen
2 tsp rosemary, crushed
1 tsp dried thyme
1/2 tsp kosher salt
1/4 tsp fennel seeds, crushed
1 tsp pepper, divided
6 plum tomatoes, quartered
1 (9 oz) box artichoke hearts, slightly thawed
1 (10 oz) package asparagus spears, slightly thawed
1 (3 1/4 oz) can pitted black olives, drained
3 Tbsp olive oil
1 tsp salt
1 (5 lb) turkey breast bone in, thawed
Pre-heat oven to 325 F.
In a large roasting pan big enough to hold turkey and vegetables, add in this order: broth, wine, lemon juice, garlic and onions.
Sprinkle rosemary, thyme, kosher salt, fennel seeds and 1/4 tsp pepper on top.
Cover pan tightly with foil, and roast for 18 minutes.
Remove pan from the oven. Add tomatoes, artichoke hearts, asparagus and olives.
Rub olive oil over the turkey breast, and then sprinkle with remaining salt and pepper.
Place turkey (breast side down) on top of vegetables. Insert meat thermometer.
Cover the turkey and pan with foil. Roast 1 hour, basting occasionally.
Remove the foil, baste and continue roasting 1 hour. (Baste again after 30 minutes.)
Turkey breast is done when the internal temperature reaches 170 F.
Remove the turkey from the pan and allow to stand 15 minutes before carving.