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
oven to 400 degrees
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.
- 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.