Turkey Breast Provencal With Vegetables Recipe
Ingredients
1 cup turkey or chicken bouillon
1/4 cup white wine
1/4 cup lemon juice
1 head garlic, cloves separated, unpeeled
1 bag (10 ounces) frozen onions
2 teaspoons dried rosemary, crushed
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon ground black pepper
6 plum tomatoes, quartered
1 package (9 ounces) frozen artichoke hearts, slightly thawed
1 package (10 ounces) frozen asparagus spears, slightly thawed
1 can (3 1/4 ounces) pitted ripe olives, drained
1 bone-in (4 1/2-pound) turkey breast
Directions
Preheat oven to 325°F In 13x9-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and black pepper.
Cover pan with foil; bake 20 minutes.
Remove pan from oven.
Add tomatoes, artichoke hearts, asparagus and olives.
Place turkey breast on top of vegetables.
Cover and bake 1 hour.
Remove foil and bake 1 hour or until meat thermometer inserted in thickest part of breast registers 170°F.
Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to serving platter.
Reserve 6 cloves of garlic and pan juices.
Remove skin from reserved garlic.
Combine garlic with pan juices in food processor; process 30 to 60 seconds until mixture is smooth.
Cover pan with foil; bake 20 minutes.
Remove pan from oven.
Add tomatoes, artichoke hearts, asparagus and olives.
Place turkey breast on top of vegetables.
Cover and bake 1 hour.
Remove foil and bake 1 hour or until meat thermometer inserted in thickest part of breast registers 170°F.
Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to serving platter.
Reserve 6 cloves of garlic and pan juices.
Remove skin from reserved garlic.
Combine garlic with pan juices in food processor; process 30 to 60 seconds until mixture is smooth.
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