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Turkey Breast Provencal with Vegetables

Skill Level: Intermediate

Community:
20 min Prep
200 min Total
Servings
$1.79
price per Serving

Nutrition Facts

Amount Per Serving
Calories 108
Protein 12.2g
Total Carbohydrates 6.9g
Dietary Fiber 3.3g
Net Carbohydrates 3.6g
Sugar 2.0g
Total Fat 3.3g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 31.1mg
Sodium 217.3mg
SmartPoints® 1.0

Ingredients

  • 1 cup reduced-sodium chicken broth or stock
  • 1/4 cup white wine
  • 1/4 cup fresh lemon juice
  • 1 clove fresh garlic, cloves separated, unpeeled
  • 10 ounces pearl onions
  • 2 teaspoons crushed rosemary
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fennel seed, crushed
  • 1/4 teaspoon ground black pepper
  • 6 Roma or plum tomatoes, quartered
  • 9 ounces canned artichoke hearts, slightly thawed, if frozen
  • 10 ounces asparagus, slightly thawed, if frozen
  • 3 1/4 ounces black olives, pitted, drained
  • 1 Tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds bone-in turkey breast, thawed, if frozen

Preparation

  1. 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.
  2. Remove pan from the oven. Add the tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan.
  3. 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.
  4. 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.
  5. Remove the turkey and vegetables to a serving platter. Reserve the garlic cloves and pan juices.
  6. 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.
  7. 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

Photo Credit: National Turkey Federation