A low-fat turkey recipe that I make every Thanksgiving. Basting with a mixture of wine and broth keeps the breast juicy and tender. From Lean and Lovin' It.
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.