Secret Recipes

recipe box

Burgundy Roast Turkey Breast

  • 1 1/2 lbss turkey breast
  • 2 cups pearl onions
  • 4 carrots, cut into 1-inch chunks
  • 1 (10-oz) can beef broth
  • 1/2 cup Burgundy wine
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp dried thyme

Preheat oven to 350°F. Place turkey, skin side up, in 3 qt. 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 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.

Gravy

  • 1/4 cup Burgundy wine
  • 2 Tbsp all-purpose flour

Combine wine and flour and add to the reserved liquid. Cook and stir over medium heat until mixture thickens and boils.

Servings:
6