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What You Need:

• 1 C reduced sodium chicken broth
• 1/4 C dry white wine
• 1/4 C lemon juice
• 6 cloves of garlic, unpeeled
• 1 (10 oz.) bag whole petite onions, frozen
• 2 tsp. rosemary, crushed
• 1 tsp. dried thyme
• 1/2 tsp. kosher salt
• 1/4 tsp. fennel seeds, crushed
• 1 tsp. pepper, divided
• 6 plum tomatoes, quartered
• 1 (9 oz.) box artichoke hearts, slightly thawed
• 1 (10 oz.) pkg. asparagus spears, slightly thawed
• 1 (3 1/4 oz.) can pitted black olives, drained
• 3 tbsp. olive oil
• 1 tsp. salt
• 1 (5 lb.) turkey breast bone in, thawed

How to Make It:

1. Bring the oven temperature up to 325 degrees.
2. Pour the broth, wine and lemon juice in a large baking pan.
3. Add the garlic and onions.
4. Sprinkle in the rosemary, thyme, kosher salt, fennel seeds and 1/4 tsp. pepper.
5. Cover the pan tightly with foil , place in the oven and roast for 18 minutes.
6. Remove the pan and add the tomatoes, artichoke hearts, asparagus and olives to the pan.
7. Rub the oil over the entire turkey breast.
8. Sprinkle the turkey with the remaining pepper and the salt.
9. Place the turkey breast side down on top of the vegetables in the pan.
10. Recover with the foil and roast 1 hour basting occasionally.
11. Remove the foil, baste and continue roasting 1 hour.
12. Be sure to baste the turkey again after 30 minutes.
13. The turkey breast is done when the internal temperature reaches 170 degrees.
14. Remove the turkey breast from the pan and allow standing 15 minutes before carving.

Serves 5