Yield: 16 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: French   Meal Type: Main Course, Entrée   Occasion: Thanksgiving, Easter, Christmas   Preparation Method: Roast   Product Type: Bone-In Breast

Prep

2 Cups TURKEY BROTH

1/2 Cup dry white wine

1/2 Cup freshly squeezed lemon juice

2 Heads garlic, cloves separated, unpeeled

1 Pound whole petite onions

1/4 Cup fresh rosemary, crushed

2 Tablespoons fresh thyme

1 Teaspoon kosher salt

1/2 Teaspoon fennel seeds, crushed

1/2 Teaspoon freshly ground black pepper

12 Large plum tomatoes, quartered

1 Pound fresh or frozen artichoke hearts, slightly thawed

1 Pound asparagus spears

6 Ounces black olives, pitted and well drained

As needed olive oil, kosher salt and freshly ground black pepper

10 Pounds BONE-IN TURKEY BREAST

In a roasting pan combine broth, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Heat 30 minutes in a preheated 325 degree F oven. Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives in a pile in the center of the pan. Rub turkey breast with olive oil. Season with salt and pepper. Place turkey breast, breast side up, on top of vegetables. Float foil over top of turkey and roast 2 hours. Remove foil and roast an additional 1-1/4 to 1-1/2 hours or until food thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices. Remove turkey and vegetables from roasting pan. Allow turkey to rest for 15 minutes. Reserve 6 cloves of garlic and pan juices. Remove any skin from reserved garlic. Combine garlic with pan juices in food processor bowl. Process until mixture is smooth. Reheat sauce to a simmer.

Service

Portion: 1/3-pound turkey breast slices. On warm dinner plates, shingle turkey slices. Ladle sauce over turkey and vegetables.