Braised Turkey Breast
|Turkey breast||5 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, measuring around 1/2 cup|
|Carrot||1 Medium, measuring around 1/2 cup|
|Stalk celery||1 Medium, measuring around 1/2 cup|
|Garlic||1 Clove (5 gm)|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
Coat turkey breast with flour.
Heat oil in 5-quart Dutch oven until hot.
Cook turkey over medium heat until light brown on all sides, about 20 minutes.
Add onion, carrot, celery, 1 clove garlic, the bay leaf, water, wine, bouillon, marjoram, salt and pepper.
Heat to boiling; reduce heat.
Cover and simmer until turkey is done, 2 to 2 1/2 hours.
Mix parsley, 1 clove garlic and the lemon peel; reserve.
Remove turkey and vegetables; keep warm.
Sprinkle turkey with parsley mixture.
Measure broth; skim off any excess fat.
Add enough water to broth, if necessary, to measure 2 cups; return to Dutch oven.
Heat to boiling.
Mix cornstarch and cold water; stir into broth.
Boil and stir 1 minute.
Serve with turkey.