1 c TURKEY BROTH or reduced-sodium chicken broth
1/4 c dry white wine
1/4 c freshly squeezed lemon juice
1 Head garlic, cloves separated, unpeeled
1 Bag (10 oz) frozen whole petite onions
2 tsp dried rosemary, crushed
1 tsp dried thyme leaves
1/2 tsp kosher salt
1/4 tsp fennel seeds, crushed
1/4 tsp black pepper
6 Plum tomatoes, qtered
1 Box (9 oz) frozen or fresh artichoke hearts, slightly thawed
10 oz frozen or fresh asparagus spears, slightly thawed
1 Can (3-1/4 oz) pitted black olives, drained
Olive oil, salt and black pepper As needed
1 (4-1/2 lb) BONE-IN TURKEY BREAST, fresh or thawed if frozen
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. Bake 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 165 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 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 piping hot.
To serve, pass sauce to pour over turkey and vegetables.
289 Total Calories
12 g Total Fat
37 % Daily Total Fat
100 g Cholesterol
349 mg Sodium
9 g Total Carbohydrates
36 g Protein