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Roast Turkey Breast
Ingredients
1 turkey breast with bone (4-5 lb.)
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1/3 cup carrots, chopped
1/3 cup celery, chopped
1/3 cup onion, chopped
1 bay leaf
2 garlic cloves
6 red potatoes
1 leek
1/2 cup white wine
1/2 cup chicken stock
Directions
Brush the breast with olive oil and sprinkle with salt and pepper. Rub underside of the breast with sage and thyme.
Spread chopped vegetables, bay leaf and garlic evenly in the bottom of a large casserole dish. Place the breast, skin side up, on top of the vegetables. Surround the breast with potatoes and leek.
Cover and roast at 400 degrees for 45 minutes. Uncover and cook for 15 more minutes. Remove vegetables and breast, and keep warm.
Place the drippings from the casserole dish into a pan, add wine and stock, then boil to reduce liquid and make a gravy.
Serve breast sliced with gravy over the top and with vegetables, potatoes and leek on the side.