Ingredients:
1 whole turkey breast, with bone and skin
2 cups chicken broth
2 cups dry white wine
3 carrots, coarsely chopped
4 stalks celery, coarsely chopped
1 onions, peeled and cut into quarters
Directions:
Preheat oven to 350 F.
Rinse turkey breast in cold water.
Pat dry.
Combine chicken broth and wine in a bowl or in a jar.
Line a roasting pan with aluminum foil.
Put vegetables in pan.
Put a rack sprayed with vegetable oil in the pan.
Place turkey breast on rack.
Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
Discard vegetables.
Let turkey rest for 10 minutes before slicing and serving.
The liquid left in the pan can be used to make gravy.
Pour it into a fat separator or skim off fat.
Use 2 cups of the defatted liquid for gravy.
Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
Cook and stir on medium heat until thickened.
Add salt and pepper to taste.
Servings: 6
Time preparation: 10 min.
Time total: 100 min.