Roast Breast of Turkey Beausejour

1 – 4 pound turkey breast, its bone intact but wings removed

½ teaspoon salt

Freshly ground black pepper (8 turns of the mill)

1 Tablespoon vegetable oil

½ teaspoon dried thyme or two sprigs of fresh thyme

2 small whole onions (½ pound)

1 bay leaf

2 garlic cloves

¼ cup dry white wine

½ cup chicken stock

1. Preheat oven to 400 degrees
2. Sprinkle the breast with salt and pepper. Brush it with the oil. Rub the inside with thyme. Place the turkey in a roasting pan skin side up with the onions, bay leaf, and garlic. (note: I place these under the breast) Roast for 1 hour, basting often (every 10 – 15 minutes). Pour off the fat in the pan.
3. To the pan, add the white wine and chicken stock and roast for 10 minutes more. Allow the turkey to rest for 10 minutes before carving.