Spice Roasted Turkey Breast With Vegetables

By Chef Selwyn Richards
Contributing Columnist

Ingredients:
1 cup reduced sodium chicken broth
1/4 cup dry white wine
1/4 cup lemon juice6 cloves of garlic, unpeeled
1 (10 ounce) bag whole petite onions, frozen
2 teaspoons rosemary, crushed
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon fennel seeds, crushed
1 teaspoon pepper, divided
6 plum tomatoes, quartered
1 (9 ounce) box artichoke hearts, slightly thawed
1 (10 ounce) package asparagus spears, slightly thawed
1 (3 1/4 ounce) can pitted black olives, drained
3 tablespoons olive oil
1 teaspoon salt
1 (5 pound) turkey breast bone in, thawed

Method
1.  Bring the oven temperature up to 325 degrees F.
2.  Pour the broth, wine and lemon juice in a large baking pan.
3.  Add the garlic and onions.
4.  Sprinkle in the rosemary, thyme, kosher salt, fennel seeds and 1/4 teaspoon pepper.
5.  Cover the pan tightly with foil, place in the oven and roast for 18 minutes.
6.  Remove the pan and add the tomatoes, artichoke hearts, asparagus and olives to the pan.
7.  Rub the oil over the entire turkey breast.
8.  Sprinkle the turkey with the remaining pepper and the salt.
9. Place the turkey breast side down on top of the vegetables in the pan.
10. Recover with the foil and roast 1 hour, basting occasionally.
11. Remove the foil, baste and continue roasting 1 hour.
12. Be sure to baste the turkey again after 30 minutes.
13. The turkey breast is done when the internal temperature reaches 170 degrees F.
14. Remove the turkey breast from the pan and allow standing 15 minutes before carving. Serves 5

Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.