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

1. Preheat oven to 350°F (175°C).
2. Place turkey, skin side up, in 3 quart casserole. Add remaining ingredients around turkey, except for the wine and flour for the gravy.
3. 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.
4. 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.