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Turkey with carrots, onions, garlic, and burgundy gravy.

Burgundy Roast Turkey Breast

1 1/2 pounds Honeysuckle White Turkey Breast Roast
2 cups pearl onions
4 carrots, cut into 1-inch chunks
1 (10-ounce) can beef broth
1/2 cup Burgundy wine
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
Gravy:
1/4 cup Burgundy wine
2 tablespoons all-purpose flour

1. Preheat oven to 350°F. Place turkey, skin side up, in 3 qt. casserole. Add remaining ingredients around turkey, except for the wine and flour for the gravy. Bake for 1 to 1/2 hours or until roast reaches an internal temperature of 170°F. as indicated on the meat thermometer. Place turkey and vegetables on platter, reserving the liquid in the casserole, and cover the meat while you make the gravy.
2. To make gravy: Combine wine and flour and add to the reserved liquid. Cook and stir over medium heat until mixture thickens and boils.

Makes 6 servings.

Nutrition Facts:
Amount Per Serving
Calories: 232
Calories from fat: 10
Total fat: 1 gm
Saturated fat: 0 gm
Cholesterol: 70 mg
Sodium: 302 mg
Carbohydrate: 19 gm
Protein: 31 gm

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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