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PREP:
20 min; ROAST: 2 1/2 hr; STAND: 10 min Makes 8 servings
1. Heat oven to 325°. Place turkey breast, skin side up, on rack in large 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 three-fourths of the way through. Place potatoes and carrots on rack around turkey. |
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2.
Mix butter, wine, rosemary, salt, paprika and garlic. Brush vegetables with
about one-fourth of the butter mixture. Roast uncovered in oven 1 hour.
3. Brush turkey and vegetables with half of the remaining butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until vegetables are tender, thermometer reads 170° and juice of turkey is no longer pink when center is cut. Remove turkey and vegetables from pan; keep warm. Let turkey stand 10 to 15 minutes. |
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4.
To make gravy, 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 2 tablespoons cold water;
stir into drippings. Boil and stir 1 minute. Serve with turkey. Sprinkle
parsley over carrots. |
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Did
You Know? |
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