Roast Turkey Breast

DIRECTIONS

• Preheat oven to 350 F.
• Rinse turkey breast in cold water.
• Pat dry.
• Combine chicken broth and wine in a bowl or in a jar.
• Line a roasting pan with aluminum foil.
• Put vegetables in pan.
• Put a rack sprayed with vegetable oil in the pan.
• Place turkey breast on rack.
• Roast turkey breast for approximately 25 minutes per pound, or until juices run clear (this usually takes me about an hour and a half), basting every 15 minutes with the broth-wine mixture.
• Discard vegetables.
• Let turkey rest for 10 minutes before slicing and serving.
• The liquid left in the pan can be used to make gravy.
• Pour it into a fat separator or skim off fat.
• Use 2 cups of the defatted liquid for gravy.
• Put in saucepan, stir in 1 1/2 T cornstarch mixed with 3 T cold water.
• Cook and stir on medium heat until thickened.
• Add salt and pepper to taste.