9ouncescanned artichoke hearts, slightly thawed, if frozen
10ouncesasparagus, slightly thawed, if frozen
3 1/4ouncesblack olives, pitted, drained
1/4teaspoonground black pepper
2poundsbone-in turkey breast, thawed, if frozen
In a baking pan, combine the broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover the pan with foil. Bake 20 minutes in a preheated 325 °F oven.
Remove pan from the oven. Add the tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
Rub the turkey breast with the olive oil and sprinkle with salt and pepper. Place the turkey breast, breast side up, on top of the vegetables. Float aluminum foil over top of the turkey and roast 1 hour.
Remove foil and roast an additional 1 hour or until a food thermometer inserted in thickest part of the breast registers 165 to 170 °F. Baste the turkey and vegetables frequently with pan juices.
Remove the turkey and vegetables to a serving platter. Reserve the garlic cloves and pan juices.
Remove the skin from reserved garlic. Combine the garlic with pan juices in food processor bowl, fitted with a metal blade. Process 30 to 60 seconds until the mixture is smooth. Reheat the sauce to piping hot.
To serve, pass the sauce to pour over the turkey and vegetables.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing