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Turkey Breast Provencal With Vegetables

Holidaycooking's picture
Ingredients
  Turkey bouillon/Chicken 1 Cup (16 tbs)
  White wine 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), separated (Unpeeled)
  Frozen onions 10 Ounce (1 Bag)
  Dried rosemary 2 Teaspoon, crushed
  Dried thyme leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Fennel seeds 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Plum tomatoes 6 , quartered
  Frozen artichoke hearts 9 Ounce (1 Package, Thawed)
  Frozen asparagus spears 10 Ounce (1 Package, Thawed)
  Canned pitted ripe olives 3 1⁄4 Ounce, drained (1 Can)
  Turkey breast 4 1⁄2 Pound (1 Piece)
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Occasion: 
Christmas
Ingredient: 
Poultry

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