Roasted turkey breast with carrots, pearl
onions and garlic is served with a simple, yet elegant burgundy
gravy.
Burgundy
Roast Turkey Breast
- 1 1/2 pounds Honeysuckle
White Turkey Breast Roast
2 cups pearl onions
4 carrots, cut into 1-inch chunks
1 (10-ounce) can beef broth
1/2 cup Burgundy wine
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
Gravy:
1/4 cup Burgundy wine
2 tablespoons all-purpose flour
- Preheat oven to 350°F
(175°C).
- Place turkey, skin side
up, in 3 quart casserole. Add remaining ingredients around turkey,
except for the wine and flour for the gravy.
- Bake for 1 to 1/2 hours
or until roast reaches an internal temperature of 170°F (80°C)
as indicated on the meat thermometer. Place turkey and vegetables
on platter, reserving the liquid in the casserole, and cover
the meat while you make the gravy.
- To make gravy: Combine
wine and flour and add to the reserved liquid. Cook and stir
over medium heat until mixture thickens and boils.
Makes 6 servings.
Recipe and photograph provided
courtesy of Honeysuckle White, a division of Cargill, Incorporated.
Used with permission.
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