1 cup turkey broth or chicken broth
1/4 cup dry white wine
1/4 cup lemon juice
1/4 teaspoon black pepper
1 head garlic cloves, separated, unpeeled
6 plum tomatoes, quartered
1 bag (10 oz) frozen whole small onions
1 box (9 oz) frozen artichoke hearts
2 teaspoons dried rosemary, crushed
1 bag (10 oz) frozen asparagus spears
1/2 teaspoon kosher salt
1 can (3-1/4 oz) pitted black olives, drained
1 teaspoon dried thyme leaves
1 bone-in turkey breast (4-6 pounds)
1/4 teaspoon fennel seeds, crushed

In a 9 X 13-inch baking or shallow roasting pan, combine broth, lemon juice, wine, garlic, onions, rosemary, thyme, fennel seeds, salt and pepper. Cover pan with foil.

Heat 20 minutes in a pre-heated 325°F degree oven. Remove pan from oven.

Add tomatoes, artichoke hearts and asparagus and place in a pile in the center of the pan.

Salt and pepper the turkey breast, and place on top of vegetables. Roast the breast until the meat thermometer inserted in the thickest portion of the breast registers 170°F.

Remove turkey breast from the oven, place turkey on a serving platter and allow it to rest for 10 minutes before carving.

Garnish with the vegetables.

* Provencal is a term referring to dishes prepared in the style of Provence, a region in southeastern France.

Approximate Nutrient Content Per 6 Oz. Serving:
289 calories; 36 gm protein; 9 gm fat; 349 mg sodium; 100 mg cholesterol

Recipe Source: National Turkey Federation