© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 c TURKEY BROTH
1/2 c dry white wine
1/2 c freshly squeezed lemon juice
2 Heads garlic, cloves separated, unpeeled
1 lb whole petite onions
1/4 c fresh rosemary, crushed
2 tbsp fresh thyme
1 tsp kosher salt
1/2 tsp fennel seeds, crushed
1/2 tsp freshly ground black pepper
12 Large plum tomatoes, qtered
1 lb fresh or frozen artichoke hearts, slightly thawed
1 lb asparagus spears
6 oz black olives, pitted and well drained
Olive oil, kosher salt and freshly ground black pepper As needed
10 lbs BONE-IN TURKEY BREAST
PREP
In a roasting pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 30 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. Season with salt and pepper.
Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 2 hours. Remove foil and roast an additional 1-1/4 to 1-1/2 hours 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 from roasting pan. Allow turkey to rest for 15 minutes.
Reserve 6 cloves of garlic and pan juices. Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl. Process until mixture is smooth. Reheat sauce to a simmer.
SERVICE
Portion: 1/3-pound turkey breast slices. On warm dinner plates, shingle turkey slices. Ladle sauce over turkey and vegetables.