Ingredients

1 cup turkey broth or reduced-sodium chicken broth 1/4 cup dry white wine 1/4 cup freshly squeezed lemon juice 1 head garlic, cloves separated, unpeeled 1 bag (10 ounces) frozen whole petite onions 2 teaspoons dried rosemary, crushed 1 teaspoon dried thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon fennel seeds, crushed 1/4 teaspoon black pepper 6 plum tomatoes, quartered 1 box (9 ounces) frozen or fresh artichoke hearts, slightly thawed 10 ounces frozen or fresh asparagus spears, slightly thawed 1 can (3-1/4 ounces) pitted black olives, drained As needed olive oil, salt and black pepper 1 4-1/2 pounds bone-in turkey breast, fresh or thawed if frozen

Description

Turkey Breast Provencal With Vegetables, Recipe

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