Turkey Breast with Vegetables
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INGREDIENTS 4-1/2 to 5-pound turkey breast
12 medium potatoes
12 medium carrots, cut diagonally into 2-inch pieces
1/2 cup butter, melted
1/4 cup dry white wine
1-1/2 teaspoons dried rosemary leaves
1 teaspoon salt
1 teaspoon paprika
2 cloves garlic, crushed
2 teaspoons cornstarch
1 tablespoons cold waterPlace turkey breast skin side up on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of meat and does not touch bone.
Cut potatoes crosswise into 1/4-inch slices about 3/4 of the way through. Place potatoes and carrots on rack around turkey. Mix butter, wine, rosemary, salt, paprika and garlic. Brush vegetables with about 1/4 of the butter mixture. Roast uncovered in 325 degree oven 1 hour.
Brush turkey and vegetables with 1/2 of the remaining butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast until thermometer registers 185 degrees and vegetables are tender, about 1 hour. Remove turkey and vegetables; keep warm.
Pour drippings into measuring cup; skim off any excess fat. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan. Mix cornstarch and cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey. Sprinkle carrots with snipped parsley, if desired.
Makes 12 servings